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P\itnam's HomemaKer Series 





By Olive Green 


/, 


What to Have for Breakfast 


//. 


Everyday Luncheons 


/// 


One Thousand Simple Soups 


IV. 


How to Cook ShelUFish 


V, 


How to Cook Fish 


VI 


How to Cook Meat and Poultry 


VIL 


How to Cook Vegetables 




To be followed by 


VIIL 


One Thousand Salads 


IX. 


Everyday Desserts 


X 


Everyday Dinners 



G. P. P\jitnain*s Sons 

New York London 



HOW TO 
COOK VEGETABLES 



BY 

OLIVE GREEN 




G. P. PUTNi^^%®NS 

NEW YORK & LONDON 

Zbc Iknicl^er Docker ipcead 

1909 



1 '■' ' 



Copyright, 1909 

BY 

G. P. PUTNAM'S SONS " / 



LIBRARY of CONGRESS 

Two Conif>s Peceived 

MAY 26 1909 

Copyrifa-nt c.nt.-y 



OLASSfl A XXe. No,' 



OkASSO A 

■^ ' copy 



TTbe finfcfterbocfter press, "ftew jporft 



CONTENTS 



PLEASING TABLES AND VEGETABLES, . 

FIFTY-ONE SAUCES FOR VEGETABLES, 

FORTY-TWO WAYS TO COOK ARTICHOKES, 

FORTY-FIVE WAYS TO COOK ASPARAGUS, 

NINETY-FIVE WAYS TO COOK BEANS, . 

TWENTY WAYS TO COOK BEETS, . 

EIGHT WAYS TO COOK BRUSSELS SPROUTS, 

ONE HUNDRED AND FIVE WAYS TO COOK CAB 
BAGE, . . . . 

FIFTY-SIX WAYS TO COOK CARROTS,' 

FORTY-NINE WAYS TO COOK CAULIFLOWER, 

THIRTY-TWO WAYS TO COOK CELERY, 

NINETEEN WAYS TO COOK CHESTNUTS, 

EIGHTY-SEVEN WAYS TO COOK CORN, . 

iii 



PAGE 

I 



31 

45 
73 
79 

82 
118 
135 
151 
161 
167 



Contents 



FIFTY-POUR WAYS TO COOK CUCUMBERS, 

FORTY-SEVEN WAYS TO COOK EGGPLANT, 

FIFTEEN WAYS TO COOK HOMINY, 

EIGHTEEN WAYS TO COOK LENTILS, . 

EIGHTY WAYS TO COOK MACARONI, 

NINETY-FIVE WAYS TO COOK MUSHROOMS, 

NINETEEN WAYS TO COOK NOODLES, . 

TWENTY WAYS TO COOK OKRA, . 

SIXTY-THREE WAYS TO COOK ONIONS,. 

TWENTY-FIVE WAYS TO COOK PARSNIPS, 

FIFTY-THREE WAYS TO COOK PEAS, 

THIRTY-THREE WAYS TO COOK PEPPERS, 

THREE HUNDRED AND THIRTY-SIX WAYS TO 
COOK POTATOES, 

SIXTY-THREE WAYS TO COOK SWEET POTA 
TOES, ..... 

NINETY WAYS TO COOK RICE, 

TWENTY-FIVE WAYS TO COOK SALSIFY, 

THIRTY-ONE WAYS TO COOK SPAGHETTI, 



dontentd 



TWENTY-NINE WAYS TO COOK SPINACH, 
THIRTY-TWO WAYS TO COOK SQUASH, 
ONE HUNDRED WAYS TO COOK TOMATOES, 
FORTY-SIX WAYS TO COOK TURNIPS, 
FORTY MISCELLANEOUS RECIPES, 
BACK TALK, .... 
ADDITIONAL RECIPES, 
INDEX. ..... 



PAGE 
520 

595 
596 
607 



HOW TO COOK VEGETABLES 



PLEASING TABLES AND VEGE- 
TABLES 

Without unduly yielding to the cautious, yet 
belligerent vegetarian, most of us will admit, in 
candid moments, that we eat too much meat. 
If we did not, the vegetable peddler might have 
an automobile as well as the butcher, and his 
picturesque cart would be seen no more upon 
the highways and, when the policeman is not 
looking, the boulevards. 

As far as anybody knows there is no vegetable 
trust, and the men who raise cabbages are not 
investigated by Federal authorities, though peo- 
ple who cook cabbages too often are sometimes 
spoken to by their neighbors in no uncertain 
terms. 

"Show me what a man eats and I will tell 
you what he is," remarked some wise person. 
Perhaps he might do it, but even Sherlock Holmes 
would be puzzled to tell what a man eats, merely 
by looking at the man. The fierce individual, 
with the melancholy eyes and the drooping 
I 



2 'Ibow to Cooft Deaetables 

mustache, is quite likely to live on grains and 
nuts, while the mild-mannered man with a 
small squeaky voice may draw his daily suste- 
nance from steaks and chops. 

A vegetable diet is said, by vegetarians, to 
produce gentleness of spirit and to develop 
spiritual qualities, but this does not explain 
why vegetarian conventions so often break up 
in rows that would put meat-eaters to shame. 
One wonders what a vegetarian convention 
might be if the members really ate meat. As 
for spiritual qualities, a cow is popularly supposed 
to have no soul. Yet she is a vegetarian, either 
because she prefers to be, or has never learned to 
eat meat, or is afraid to trust her teeth on any 
substance harder than grass or bran. On the 
other hand, the dog, most faithful friend of man, 
is not a vegetarian, and while, in the strict sense 
of the word, he may have no more soul than a 
bossy-cow, he has qualities of patience, faith, 
generosity, and devotion which most of us might 
profitably imitate. 

Leaving psychology aside it has been proved 
by actual experience that the combined cost 
of the vegetables and fruit used upon the table 
of the average family does not nearly, equal 
the butcher's bill. It would be better for the 
family bank account and, probably, for the 
family, if vegetables were more widely used and 
appreciated. 

In spite of the great variety of vegetables 



pleasing tlabies anb tt)egetable6 3 

grown in America, the average cook fails her 
worst in cooking them. Most vegetables are 
boiled, drained, and served with melted butter 
or in a cream sauce. Potatoes are boiled, baked, 
mashed, or fried, and sometimes creamed. 

When all the available meat consists of beef, 
mutton, pork, and veal, with an occasional fowl, 
it is evident that the variety which is the spice of 
life must be obtained in some other way. This 
book has been written in the interests of variety 
and economy, and, to make it of the utmost 
service, macaroni, noodles, hominy, spaghetti, 
and chestnuts have been included. These may 
not be vegetables, but they ought to be, since, 
in serving, they take the place of a vegetable. 

Lentils, rice, and macaroni, especially when 
combined with cheese, have high food and fuel 
value. Spaghetti or macaroni, properly cooked, 
will make any one forget the existence of steaks 
and roasts. And, now that this book is published 
there will be no excuse for the old familiar wail : 
*' I am so tired of cooking the same old potatoes 
in the same old ways." 

The author is ashamed to meet the reproachful 
eyes of a potato, or even to bow to a head of 
cabbage. A cabbage has temperament, per- 
sonality, and influence which reaches far and 
wide. However, a bit of soda or a slice of 
stale bread, added to the water in which cabbage 
is cooked, or even a bit of charcoal, will minimize 
the unpleasantness for all. If you don't believe 



4 IbOW to Coon VCQCUblCB 

it, try it — and before the bread is broken, change 
it for another piece. If you should happen to 
draw a long breath near the bread, you will 
doubt no more. 

O. G. 



FIFTY-ONE SAUCES FOR VEGE- 
TABLES 

ALLEMANDE SAUCE— I 

Put two cupfuls of white stock into a saucepan 
with half a dozen mushrooms, chopped fine, a 
two-inch strip of lemon-peel, salt and pepper to 
season, and a teaspoonful of minced parsley. 
Simmer for an hour and strain. Thicken with 
a teaspoonful of flour rubbed smooth in a little 
cold stock or water, take from the fire, and add 
the yolks of three eggs beaten with the juice of 
half a lemon. Reheat, but do not boil. Take 
from the fire and add a tablespoonful of butter. 

ALLEMANDE SAUCE— II 

Cook together two tablespoonfuls of butter 
and three of flour. Add two cupfuls of white 
stock and cook until thick, stirring constantly. 
Beat the yolks of three eggs and add the sauce 
gradually to the eggs, beating constantly. 
Strain, add the juice of half a lemon and a table- 
spoonful of butter. Serve hot. 

BEARNAISE SAUCE— I 

Bring to the boil two tablespoonfuls each of 
vinegar and water. Simmer in it for ten minutes 
5 



6 Ibow to Gooft Vegetables 

a slice of onion. Take out the onion and add 
the yolks of three eggs beaten very light. Take 
from the fire, add salt and pepper to season, and 
four tablespoonfuls of butter beaten to a cream. 
The butter should be added in small bits. 

BEARNAISE SAUCE— II 

Beat the yolks of five eggs, add a pinch of salt 
and one tablespoonful of butter. Heat in a 
double boiler until it begins to thicken, then 
take from the fire and add two more table- 
spoonfuls of butter. Season with minced fine 
herbs and parsley and add a teaspoonful of tarra- 
gon vinegar. 

BEARNAISE SAUCE— III 

Beat the yolks of two eggs very light and 
put into a double boiler. Add gradually three 
tablespoonfuls of olive-oil, then the same quantity 
of boiling water, then one tablespoonful of lemon- 
juice. Season with salt and cayenne and serve 
immediately. 

QUICK BEARNAISE SAUCE 

Beat the yolks of four eggs with four table- 
spoonfuls of oil and four of water. Add a cupful 
of boiling water and cook slowly until thick and 
smooth. Take from the fire, and add minced 
onion, capers, olives, pickles, and parsley, and 
a little tarragon vinegar. 



Sfitt^'=onc Sauces for VcQCUblcs 7 

BECHAMEL SAUCE 

Cook together two tablespoonfuls each of 
butter and flour, add two cupfuls of white stock 
and cook until thick, stirring constantly. Season 
with salt, pepper, and grated nutmeg. 

BROWN SAUCE— I 

Brown two tablespoonfuls of flour in butter. 
Add two cupfuls of milk or cream and cook until 
thick, stirring constantly 

BROWN SAUCE— II 

Fry in pork fat two slices of onion, a slice of 
carrot, a bay-leaf, and a sprig of parsley. Add a 
heaping teaspoonful of flour and, when brown, a 
cupful of stock. Cook until thick, stirring con- 
stantly. Take from the fire, strain, add the juice 
of half a lemon, and salt and pepper to season. 

BROWN SAUCE— III 

Cook together two tablespoonfuls of butter 
and three of flour, seasoning with salt and pepper. 
When the flour is brown, add gradually one and 
one-half cupfuls of stock. Cook until smooth 
and thick, stirring constantly. 

BROWN BUTTER SAUCE OR BEURRE 
NOIR 

Melt butter in a frying-pan and cook until 
brown, taking care not to burn. Take from the 
fire and add lemon-juice or vinegar and salt and 
pepper to season. Serve hot. 



8 "fcow to Cooft iDcgetables 

BROWN ITALIAN SAUCE 

Prepare according to directions given for 
Italian Sauce, browning the flour in the butter. 

BUTTER SAUCE— I 

Mix chopped hard-boiled eggs with a liberal 
amount of melted butter. Season with salt, 
pepper, and minced parsley. 

BUTTER SAUCE— II 

Beat the yolks of four eggs with half a cupful 
of cold water and two tablespoonfuls of vinegar 
or lemon-juice. Cook in a double boiler until 
thick, seasoning with salt, cayenne, and onion- 
juice. Add half a cupful of butter, cut into 
small pieces, take from the fire, and serve. 

CAPER SAUCE 

Add two or three tablespoonfuls of capers to 
two cupfuls of Drawn-Butter Sauce. 

CHEESE SAUCE 

Add half a cupful of grated cheese to two 
cupfuls of Cream or Drawn-Butter Sauce. 

COLBERT SAUCE 

Put into a saucepan one cupful of Espagnole 
Sauce, two tablespoonfuls of beef extract, the 
juice of a lemon^ red and white pepper and minced 



3Fitti2«one Sauces for Vegetables 9 

parsley to season, and half a cupful of butter 
in small bits. Heat, but do not boil, and serve at 
once. 

CREAM SAUCE 

Cook together one tablespoonful of butter and 
two of flour. Add two cupfuls of cream or milk 
and cook until thick, stirring constantly. Season 
with salt and pepper. 

CURRY SAUCE 

Fry a tablespoonful of chopped onion in butter 
and add a tablespoonful of flour mixed with a 
teaspoonful of curry powder. Mix thoroughly, 
add one cupful of cold water, and cook until 
thick, stirring constantly. Take from the fire, 
season with salt and onion-juice, and serve hot. 

DRAWN-BUTTER SAUCE 

Cook to a smooth paste two tablespoonfuls of 
butter and two of flour. Add two cupfuls of 
cold water and cook until thick, stirring con- 
stantly. Season with salt and pepper. 

DUTCH SAUCE 

Cook together two tablespoonfuls each of flour 
and butter, add one cupful of white stock, and 
cook until thick, stirring constantly. Season 
with salt and pepper, take from the fire, and add 
the yolks of three eggs beaten with half a 



lo ibow to cooft iDcgetablcs 

cupful of cream. Cook in a double boiler for 
three minutes, take from the fire, add a table- 
spoonful of lemon-juice, and strain. 

DUXELLES SAUCE— I 

Cook in butter one cupful of chopped mush- 
rooms and one tablespoonful each of minced 
onion and parsley. Add to one pint of Spanish 
Sauce and serve. 

DUXELLES SAUCE— II 

Prepare a pint of Velout^ Sauce, add a wine- 
glassful of white wine and two tablespoonfuls of 
beef extract. Boil for five minutes, add two table- 
spoonfuls each of chopped mushrooms and cooked 
beef tongue or ham. Add a little minced parsley , 
reheat, and serve. 

EGG SAUCE 

Add one-half cupful of sliced or chopped hard- 
boiled eggs to two cupfuls of Drawn-Butter 
Sauce or sufficient melted butter. 

ESPAGNOLE SAUCE 

Add a small bay-leaf, a blade of mace, and 
two cloves to two cupfuls of white stock. Sim- 
mer for fifteen minutes. Cook together two 
tablespoonfuls of butter and three of flour; add 
the heated stock and cook until thick, stirring 
constantly. Add one tablespoonful each of 



3Fitts*one Sauces for IDcQCtables n 

chopped ham, onion, celery, carrot, and parsley, 
with salt and paprika to season. Simmer for 
an hour, strain, and serve very hot. 

FRENCH DRESSING 

Mix four tablespoonfuls of oil with a pinch 
each of salt and cayenne, and when thoroughly 
mixed, add one tablespoonful of vinegar or 
lemon-juice. Beat until smooth and thick and 
serve. 

HOLLANDAISE SAUCE 

Beat half a cupful of butter to a cream and 
add gradually the well-beaten yolks of two eggs, 
the juice of half a lemon, and pepper and salt 
to season. Cook over boiling water until it 
begins to thicken, beating with an egg-beater. 
Serve as soon as it is of the proper con- 
sistency. Add a little boiling water if it is too 
thick. 

ITALIAN SAUCE 

Fry a chopped onion in butter with a tea- 
spoonful of minced parsley and two tablespoon- 
fuls of chopped mushrooms. Add one cupful of 
white stock and boil for ten minutes. Thicken 
with a tablespoonful each of butter and flour 
cooked together, take from the fire, and add 
a tablespoonful of butter and a little lemon- 
iuice. 



12 1bow to cooft Degetables 

MADEIRA SAUCE 

Add four tablespoonfuls of mushroom liquor 
and a wineglassful of Madeira to Spanish Sauce. 

MAITRE D'HOTEL SAUCE 

Work into half a cupful of butter all the lemon- 
juice it will take, and add a teaspoonful or more 
of minced parsley. Or, melt the butter without 
burning, take from the fire, add the juice of half a 
lemon and a teaspoonful of minced parsley. 

MAYONNAISE 

Beat together in a cold bowl the yolks of two 
eggs, a teaspoonful of dry mustard, and a pinch 
of salt. Add also a dash of cayenne pepper. Set 
the bowl into a pan of ice and add very slowly 
a cupful of good olive-oil, stirring constantly. 
The oil must be added drop by drop at first 
and later on a teaspoonful or more can be put in 
at a time. When the dressing is smooth and 
thick, add lemon-juice to taste. If too thick, 
it may he thinned with cream. The mustard 
may be omitted. 

MUSHROOM SAUCE 

Add the desired quantity of chopped canned 
mushrooms to White, Cream, Brown, or Drawn- 
Butter Sauce, using the can liquor for part of 
the liquid, 



jFtfti^sone Sauces for Degetableg 13 

ONION SAUCE 

Add half a cupful of sliced or chopped boiled 
onions to two cupfuls of Drawn-Butter Sauce. 

PARSLEY SAUCE— I 

Prepare a Drawn-Butter Sauce according to 
directions previously given, add half a cupful of 
finely minced parsley, and season with lemon- 
juice. 

PARSLEY SAUCE— II 

Boil two large bunches of parsley in water to 
cover for five minutes. Strain the water, and 
thicken with a tablespoonful each of butter and 
flour cooked together. Season with salt, pepper, 
and grated nutmeg, take from the fire, add the 
yolks of two eggs beaten with a little vinegar, 
three tablespoonfuls of butter in small bits, and 
a little minced parsley. 

PIQUANTE SAUCE— I 

Brown three tablespoonfuls of flour in butter, 
add two cupfuls of stock, and cook until thick, 
stirring constantly. Season with salt and 
cayenne. Chop a small onion fine and cook it 
until tender in four tablespoonfuls of vinegar 
with a teaspoonful of sugar. Put into the sauce 
with two tablespoonfuls eadh of chopped capers 
and cucumber pickles. Heat thoroughly and 
serve. 



14 IbOW to COOft \DCQCUblC6 

PIQUANTE SAUCE— II 

Brown a tablespoonful of flour in butter, add 
a cupful of stock, and cook until thick, stirring 
constantly. vSeason with salt and pepper, add 
a finely minced clove of garlic and a chopped 
shallot. Add also a bunch of sweet herbs and 
cook slowly for twenty minutes. Take out the 
herbs and add three or four small pickles chopped 
fine. 

POULETTE SAUCE 

Simmer for ten minutes a pint of White Sauce, 
seasoning with salt, pepper, and lemon-juice. 
Beat the yolks of three eggs light and pour 
the hot sauce over them slowly. Cook for 
two minutes in a double boiler, and serve 
immediately. 

SPANISH SAUCE 

Prepare according to directions given for 
Brown Sauce, using one cupful of highly seasoned 
stock for liquid. 

SWEET-AND-SOUR SAUCE 

Brown half a cupful of sugar in a frying-pan 
with one tablespoonful of flour, add half a cupful 
of vinegar and half a cupful of stock or cold 
water. Cook until smooth and thick, stirring 
constantly, season to taste, and serve. 



^ittgsone Sauces for IDegetables 15 

TARTARS SAUCE 

Chop fine a teaspoonful each of pickles, parsley, 
and capers. Mix with very stiff Mayonnaise. 
A little grated onion may be added if desired. 

TOMATO SAUCE— I 

Fry a chopped onion and half a clove of garlic 
in butter. Add half a cupful of water, a tea- 
spoonful of beef extract, a cupful of canned 
tomatoes, and three or four dried mushrooms 
soaked and chopped. Simmer until smooth and 
thick, rub through a sieve, and serve. 

TOMATO SAUCE— II 

Brown a tablespoonful of flour in butter, add 
a cupful of stewed tomatoes, and salt, pepper, 
grated onion, powdered cloves, and mace to 
season. Cook until smooth and thick, stirring 
constantly, rub through a sieve, and serve. 

TOMATO SAUCE— III 

Rub a can of tomatoes through a sieve fine 
enough to keep back the seeds, or add Italian 
tomato paste to the desired quantity of boiling 
water. There should be a pint of liquid. Cook 
together two tablespoonfuls each of butter and 
flour, add the liquid, and cook until thick, 
stirring constantly. Season with salt and 
pepper. 



1 6 Ibow to Coo^ iDegetables 

TOMATO SAUCE— IV 

Chop together capers, pickles, onion, and 
olives. There should be half a cupful in all. 
Add one-half cupful of stewed and strained 
tomatoes, a teaspoonful each of made mustard 
and sugar, and salt and cayenne to season highly. 
Serve very hot. 

TOMATO SAUCE— V 

Chop fine an onion and a clove of garlic. 
Fry in butter and add half a can of stewed 
and strained tomatoes. Thicken with butter and , 
flour cooked together, season with salt and pep- 
per, and serve. 

TOMATO SAUCE— VI 

Fry a tablespoonful of chopped onion in 
butter, add one tablespoonful of flour and one- 
half cupful each of stock and stewed and strained 
tomato. Cook until thick, stirring constantly. 
Season with salt, pepper, and kitchen bouquet. 
Strain and serve. 

TOMATO CREAM SAUCE 

Cook together for ten minutes one cupful of 
tomatoes, a slice of onion, two cloves, two pepper- 
corns, a stalk of celery, and a bit of bay-leaf. Rub 
through a sieve and thicken with three table- 
spoonfuls of flour cooked in butter. Season with 



3fifts*©ne Sauces for IDegetables 17 

salt, paprika, and sugar, add one cupful of hot 
cream, bring to the boil, add a pinch of soda, and 
serve. 

VELOUTE SAUCE 

Cook together three tablespoonf uls each of but- 
ter and flour, add one cupful of white stock and 
one quarter cupful of cream. Cook until thick, 
stirring constantly. Season with salt, cayenne, 
grated nutmeg, and minced parsley. Simmer 
for an hour, strain, and serve. 

VINAIGRETTE SAUCE 

Beat together four tablespoonfuls of olive-oil 
and one tablespoonful of vinegar with salt and 
red pepper to season. Chop fine a little parsley, 
onion, and sweet pickle, or capers, and mix with 
the sauce. Serve with cold meat. 

WHITE SAUCE 

Prepare according to directions given for 
Cream Sauce, using white stock for liquid. 



FORTY-TWO WAYS TO COOK ARTI- 
CHOKES 

RAW ARTICHOKES 

Hold the artichokes in the left hand by the 
tips of the leaves and cut in slices from the 
bottom, each slice having a leaf attached. 
Dip into French dressing or Vinaigrette Sauce, 
which is served in a small dish at each plate, 

BOILED ARTICHOKES 

Cut off the tips of the leaves and round off the 
bottoms, removing the stalk and trimming away 
the under leaves. Soak for half an hour in 
salted water, washing thoroughly. Boil until 
tender in a large quantity of salted water. 
Drain, and remove the soft inside with a spoon. 
Put into a serving-dish, dot with butter, heat 
until the butter is melted, and serve. Or, serve 
with Bechamel or Hollandaise Sauce. 

BOILED ITALIAN ARTICHOKES 

Cut off the stems and boil until tender in 
salted water. Cut in half from top to bottom 
and serve a half to each person. Pass with them 
i8 



foxt^^XLvoo TKDlass to Coot? Hrticboties 19 

Hollandaise Sauce. The stems are stripped off, 
the soft end dipped into the sauce and eaten. 
The fuzzy part should be scraped off and the 
bottom of the artichoke eaten with a fork. 

BAKED ARTICHOKES 

Clean and trim the artichokes. Boil until ten- 
der in salted water and tie a thin slice of bacon 
around each one with a string. Put the arti- 
chokes into a buttered baking-pan with a thin 
slice of onion on top of each. Add two chopped 
shallots, six fresh mushrooms cut into quarters, 
a tablespoonful of minced parsley, and a cupful 
of stock. Cover and bake for half an hour, bast- 
ing occasionally, then uncover and bake for 
half an hour longer. Remove the bacon and 
string, arrange on a platter, put a tablespoonful of 
Hollandaise Sauce on each one and serve. 

BRAISED ARTICHOKES 

Boil eight artichokes in salted water until ten- 
der. Drain and remove the inside parts. Prepare 
a Duxelles Sauce, adding a handful of fresh 
bread-crumbs, and, while hot, the yolks of three 
raw eggs well beaten, and season to taste. Fill 
the artichokes, cover each with a thin slice of 
fat pork and tie into shape with strings. Put 
into a shallow baking-pan, add two cupfuls of 
stock, cover, and bake for half an hour. Take 
off the strings, drain, and serve with Madeira 
Sauce. 



20 lbow to coo?? Degetables 

FRIED ARTICHOKES— I 

Clean and trim the artichokes, cut into small 
pieces, wash in acidulated water, drain, and 
marinate in French dressing if desired. Add 
three well-beaten eggs to the dressing and enough 
flour to make a batter. Add two tablespoonfuls 
of water if the dressing is not used. Cover the 
artichokes with the batter, fry in deep fat, and 
drain. Serve with a garnish of fried parsley. 

FRIED ARTICHOKES— II 

Wash, trim, and boil the artichokes in salted 
water and remove the chokes and outer leaves. 
Cut into small pieces, sprinkle with salt, pepper, 
and minced parsley. Dip in batter and fry brown 
in oil or drippings; or fry in deep fat. Garnish 
with fried parsley and serve. 

ARTICHOKES SAUTE A LA BABETTE 

Cut green artichokes into quarters and remove 
the choke. Trim the leaves neatly, parboil 
five minutes in salted water and drain. Put 
into a buttered casserole, season with salt, 
pepper, and butter, cover and cook in a moderate 
oven for twenty-five minutes. Serve with 
Hollandaise Sauce. 

FRIED ITALIAN ARTICHOKES 

Cut off the leaves, trim away the fuzzy 
portion, and cook until tender in salted water. 



3forti2*Xi:wo IKIlass to aooK Hrticboftes 21 

Drain and chill on ice. Make a batter of half a 
cupful of flour sifted twice with a pinch each 
of salt and baking-powder mixed with half a 
cupful of milk and one well-beaten egg. Cut 
each artichoke into halves, season with salt 
and pepper, dip in batter, and fry in deep fat. 
Drain and serve with any preferred sauce, 

STUFFED ARTICHOKES— I 

Clean and trim the artichokes, boil in salted 
water until tender, drain and scoop out the soft 
portion with a spoon. Season a cupful of chop- 
ped cooked chicken with salt, pepper, melted 
butter, and onion-juice. Put the artichokes into 
a buttered baking-pan, fill with the chicken, rub 
with butter, tie into shape with strings, add 
two cupfuls of stewed and strained tomatoes, 
a slice of onion, a pinch of salt, and a tablespoon- 
ful of butter. Bake slowly for an hour, basting 
occasionally with the liquid. Take off the 
strings, strain over the sauce, and serve. 

STUFFED ARTICHOKES— II 

Trim four artichokes, remove the centres, and 
boil for half an hour in salted and acidulated 
water. Drain, stuff with chicken forcemeat, 
mixing with Duxelles Sauce if desired, and put 
into a shallow baking-pan. Bake for half an 
hour, basting with white stock and melted 
butter, or with butter only. Serve with White 
Sauce. 



2 2 Ibow to dooft \DcQCtablC6 

STUFFED ARTICHOKE BOTTOMS— I 

Cook eight artichoke bottoms in boiling water, 
drain, season with salt and pepper, fill with 
Duxelles Sauce, sprinkle with crumbs, dot with 
butter, and bake for ten minutes, basting 
with stock. Serve in the same dish. 

STUFFED ARTICHOKE BOTTOMS— II 

Wash eight artichoke bottoms in boiling water, 
drain, season with salt and pepper, and put into 
a buttered baking-pan with a little boiling stock. 
Braise for ten or fifteen minutes. Fill the centres 
with a vegetable macedoine" mixed with White 
or Bechamel Sauce. Serve in a vegetable dish 
with the gravy poured over. 

STEWED ARTICHOKES 

Strip off the leaves, remove the chokes, and 
soak in warm water for three hours, changing 
the water twice. Drain, put into a saucepan 
with enough stock to cover, a tablespoonful 
of mushroom catsup, the juice of a lemon, and a 
heaping tablespoonful of butter rolled in flour. 
Cook slowly until tender, and serve very hot. 

FRICASSEE OF ARTICHOKES 

Prepare the artichokes according to directions 
given for stewed artichokes, and drain. Make 
a Cream Sauce, seasoning with salt, pepper, and 
powdered cinnamon. Reheat the artichokes 
thoroughly for five or six minutes, and serve. 



jforti2*^wo Wia^s to Cooft Jlrticbokes 23 

ARTICHOKES A L'ALLEMANDE 

Prepare and trim four artichokes. Put into 
a saucepan with two tablespoonfuls of butter, 
the juice of a lemon and a pinch each of salt and 
pepper. Simmer until they are cooked, drain 
and brown in the oven. Put a cupful of stock 
into the pan in which they were cooked, heat 
thoroughly, thicken with flour browned in butter, 
add a wineglassful of white wine, and serve. 

ARTICHOKES A LA BARIGOULE 

Trim off the leaves from the bottom and cut 
half an inch from the top of the artichokes. 
Wash thoroughly and boil until tender in a large 
saucepan of salted water. Drain, scoop out the 
soft inside part, and squeeze dry. Fry the tops 
in oil. Fry a tablespoonful of chopped bacon 
in a teaspoonful of butter, add a little flour and 
enough stock to make a sauce. Season with 
fine herbs and cook until thick, stirring con- 
stantly. Season the drained artichokes with 
salt and pepper, put in a little of the sauce, 
cover with a thin slice of bacon, tie in shape with 
string, put into a baking-pan with a little stock 
and bake for twenty minutes, basting frequently. 
Take off the string and bacon and serve with 
a garnish of the fried leaves. 

ARTICHOKES A LA CREME 

Trim the artichokes and soak for half an 
hour in cold and acidulated water to cover. 



24 Dow to dooft iDegetables 

Rinse in fresh water and cook in salted water to 
cover until tender. Drain and reheat in a Cream 
Sauce. An egg beaten with the juice of half a 
lemon and a few drops of vinegar may be added 
to the sauce. 

ARTICHOKES A L'lTALIENNE 

Wash, quarter, and trim the artichokes, boil 
in salted water until tender, drain, remove 
the chokes, and arrange them on a dish with 
the leaves outward. Pour over White Sauce, 
flavored with stewed mushrooms, and garnish 
with watercress. 

ARTICHOKES A LA LYONNAISE— I 

Prepare and clean the artichokes, boil until 
tender in salted water, drain, wipe dry, and fry 
in equal parts of butter and oil. When brown 
add half a cupful of beef stock, thicken with 
butter worked in flour, and boil for three minutes. 
Season with salt, pepper, minced parsley, and 
lemon- juice, and serve. 

ARTICHOKES A LA LYONNAISE— II 

Pull off the leaves, cut the artichokes into 
quarters, parboil in salted water for five minutes, 
drain and plunge into cold water. Drain again 
and arrange in a thickly buttered baking-dish. 
Sprinkle with sugar, salt, and white pepper, add 
a wineglassful of white wine and a tablespoonful 
of rich beef stock. Simmer slowly for three 



3forts*trwo Widi^e to Cooft Hrtfcboftes 25 

quarters of an hour. Add a scant cupful of 
Espagnole Sauce or Brown Italian Sauce, a 
tablespoonful of butter and a little lemon-juice. 
Pour over the artichokes, and serve. 

ARTICHOKES A LA LYONS 

Trim six large artichokes, cut into quarters 
and parboil in salted water. Drain and fry in 
butter. Add the juice of a lemon, a wineglassful 
of white wine, half a cupful of stock, and salt 
and pepper to season. Cook until tender and 
serve on toast. 

ARTICHOKE BOTTOMS A L'ORLOFF 

Marinate for an hour in French dressing eight 
cooked artichoke bottoms. Fill with a vegetable 
macedoine seasoned with French dressing, cover 
with a layer of thick mayonnaise, sprinkle with 
minced parsley, and serve very cold. 

ARTICHOKE BOTTOMS A LA POMPADOUR 

Cover eight artichoke bottoms with Cream 
Sauce. Lay on each one a large floweret of 
boiled cauliflower, cover with more of the sauce, 
sprinkle with crumbs and grated cheese, dot 
with melted butter, and bake brown in a buttered 
pan, basting with stock as needed. Serve with 
Maitre d' Hotel Sauce. 

ARTICHOKES A LA PROVEN QALE 
Peel the artichokes and boil in salted water 



2 6 ibow to cooft iDegetables 

until tender. Drain and serve with a cupful 
of Brown Butter Sauce to which has been added 
the yolks of two eggs beaten with a teaspoonful 
of lemon-juice. 

ARTICHOKES A LA TARTARE 

Cut the stalk close, using the globe artichokes, 
then with the scissors cut the sharp point from 
the leaves, removing not more than half an inch 
from each. Wash in cold water to which a little 
vinegar has been added, drain and cook gently 
until tender in boiling salted water. Drain up- 
side down until dry. Fill with Tartare Sauce 
or with a sauce made as follows: 

Beat together half a cupful of melted butter, 
a teaspoonful each of lemon- juice and olive-oil, 
and salt, paprika, French mustard, and grated 
onion to season. Bring to the boil, take from 
the fire, and pour it very slowly upon one well- 
beaten egg. Pour over the artichokes, and 
serve. 

ARTICHOKES A LA VINAIGRETTE 

Prepare according to directions given for 
Artichokes a la Creme. Drain, and serve with 
Vinaigrette Sauce. 

ARTICHOKES WITH MAYONNAISE 

Prepare according to directions given for 
Artichokes a la Creme. Drain, and serve cold 
with mayonnaise. 



3Forti2*^wo Maiss to Cook ?lrticbofte5 27 

ARTICHOKE QUARTERS WITH DUTCH 
SAUCE 

Cut the leaves of the artichokes very short, cut 
off the tops, cut in quarters, and remove the 
chokes. Soak in salted water for half an hour, 
drain and cook in white stock to cover, adding 
a tablespoonful each of butter and lemon- juice 
and a pinch of salt. Simmer for half an hour, 
drain and pour over them a Dutch Sauce. Arti- 
choke bottoms may be cooked in the same way. 

ARTICHOKES WITH BUTTER SAUCE 

Clean and trim six artichokes and boil in 
salted water for forty-five minutes. Take out 
the fibrous portion from the underside, cover with 
fresh boiling water, drain them upside down, 
and fill with a sauce made as follows : 

Mix a heaping teaspoonful of flour with half 
a cupful of cold water, add a little salt, two 
pepper-corns, a dash of grated nutmeg, a clove, 
and a teaspoonful of butter. Bring to the boil, 
and cook slowly for fifteen minutes. Take from 
the fire, and add gradually one cupful of butter 
and the juice of a lemon. If it is too thick add 
a little more water. Strain through a wet cloth. 

PUREE OF ARTICHOKES 

Clean some artichoke bottoms and cook 
until soft in salted water. Drain, rinse, and cut 
into small pieces. Reheat in a saucepan with an 



2 8 lbow to (looft vegetables 

equal quantity of Bechamel Sauce and cook 
until slightly reduced. Rub through a fine sieve, 
season with butter and cream and serve. 

PUREE OF JERUSALEM ARTICHOKES 

Melt a heaping tablespoonful of butter, add 
a sliced onion, two bay-leaves, three pounds of 
Jerusalem artichokes washed, pared, and cut 
into slices and half a pound of bacon cut into 
small pieces. Cook slowly for ten minutes and 
add gradually, one cupful of stock. When 
the vegetables are thoroughly cooked, add an- 
other cupful of stock, and pepper and salt 
to season. Serve on toast. Or, boil until ten- 
der in stock to cover, drain, press through a 
colander, and reheat, seasoning with butter, 
salt, and pepper. 

FRIED JERUSALEM ARTICHOKES 

Peel, wash, and cook in salted water. Drain, 
rinse in cold water, cut into thin slices, and dry 
on a cloth. Fry in hot butter, seasoning with 
salt and pepper, sprinkle with minced parsley 
and serve. Or, prepare according to directions 
given for Saratoga Chips. (See Potatoes.) 

BAKED JERUSALEM ARTICHOKES— I 

Peel and trim a dozen artichokes, seasoning 
with salt and pepper. Put into a buttered 
baking-dish and bake for half an hour, basting 
frequently. Serve in the same dish. 



J^ortss^wo Mags to Coo?? Hrticboftes 29 

BAKED JERUSALEM ARTICHOKES— II 

Wash and pare the artichokes, boil until tender, 
cut into slices and put into a baking-dish. 
Sprinkle with grated Parmesan cheese, cover 
with White or Cream Sauce, sprinkle with 
crumbs, dot with butter, and bake until the 
crumbs are brown . 

BRAISED JERUSALEM ARTICHOKES 

Peel, wash, and parboil the artichokes. Drain, 
and put into a baking-dish with enough stock 
to moisten. Add a small bunch of parsley, 
a few slices of carrot, and a small onion. Cover 
and bake slowly for an hour, adding a little 
more liquid if required. Remove the onion, 
carrot, and parsley and serve in a vegetable dish 
with the strained liquid poured over. 

MASHED JERUSALEM ARTICHOKES 

Wash and peel fifteen artichokes. Cover with 
cold salted water, bring to the boil and cook 
until tender. Drain, press through a colander, 
season with butter, salt, and pepper, and serve 
very hot. 

JERUSALEM ARTICHOKES WITH BROWN 

SAUCE 

Peel the artichokes, cut into dice and cook 
until tender in boiling salted water. Drain, 
and reheat in a Brown Sauce. 



30 Ibow to cooft iDegetables 

JERUSALEM ARTICHOKES A LA CREME 

Wash and peel fifteen artichokes and cook 
until tender in boiling salted water to cover. 
Drain and reheat in butter with a little cream. 
Simmer for ten minutes, season with salt, pepper, 
and minced parsley, and serve, or serve with 
White or Cream Sauce. 

JERUSALEM ARTICHOKES AU GRATIN 

Prepare according to directions given for 
Jerusalem Artichokes a la Creme. Sprinkle 
with crumbs and grated cheese, dot with butter, 
and brown in the oven, using the dish in which 
it is to be served. 

JERUSALEM ARTICHOKES A LA JERSEY 

Wash and scrape the artichokes, cover with 
boiling salted water, and cook until tender. 
Drain, sprinkle with salt, and dry. Serve with 
melted butter or with White or Bechamel 
Sauce, or with Maitre d'Hotel Sauce. 

JERUSALEM ARTICHOKES A LA VINAI- 
GRETTE 

Prepare according to directions given for 
Jerusalem Artichokes with Brown Sauce. Drain, 
cool, arrange on lettuce leaves, and serve with 
Vinaigrette Sauce. 



FORTY-FIVE WAYS TO COOK 
ASPARAGUS 

BOILED ASPARAGUS 

Scrape and clean the asparagus and tie into 
bundles of five or six stalks each, taking care 
to have the heads even. Cook rapidly in boiling 
salted water until tender. Drain and serve on 
toast with melted butter to which a little lemon- 
juice may be added. Drawn-Butter, Cream, 
Hollandaise, or White Sauce may be used instead 
The tips may be cooked in the same way. 

BAKED ASPARAGUS— I 

Cut the tender parts of the asparagus into 
inch lengths, boil until tender in salted water and 
drain. Put a layer into a buttered baking-dish, 
season with pepper and salt, dot with butter, 
sprinkle with crumbs and hard-boiled eggs 
chopped fine. Repeat until the dish is full, 
having crumbs and butter on top. Bake for 
half an hour and serve in the same dish. A thin 
Cream Sauce may be poured over before sprink- 
ling with the crumbs, and the eggs omitted. A 
little grated cheese may be used instead. 
31 



32 1bOW to COOft VCQCtablCB 

BAKED ASPARAGUS— II 

Cook the required quantity of white asparagus 
in salted water and drain. Mix two cupfuls of 
thick Bechamel Sauce with the yolks of three 
eggs and three heaping tablespoonfuls of grated 
Parmesan cheese. Bring to the boil. Arrange 
a layer of asparagus in an oval buttered baking- 
dish with the heads all one way. Cover with 
sauce, sprinkle with grated cheese, and repeat 
until the dish is full, having crumbs, cheese and 
sauce on top. Dot with butter and brown in the 
oven. Serve in the same dish. Drawn-Butter 
or Hollandaise Sauce may be used instead. 

BAKED ASPARAGUS— III 

Cook the asparagus in boiling salted water 
until tender. Drain and put into a buttered 
baking-dish with a little grated Parmesan cheese 
between the layers. Chop a small onion fine, 
fry in butter, spread over the asparagus, sprinkle 
with cheese and crumbs and brown in a hot oven. 

ASPARAGUS BAKED WITH CHEESE 

Prepare according to directions given for 
Boiled Asparagus. Make a sauce of three table- 
spoonfuls each of butter and flour, one cupful 
of the water in which the asparagus was boiled 
and half a cupful of cream. Add the yolks of two 
eggs and two tablespoonfuls of grated cheese. 
Heat thoroughly but do not boil. Lay the as- 



3Forts*^ive Mags to Cook Hsparagus 33 

paragus full length into a buttered oval baking- 
dish, cover vi^ith sauce, sprinkle with cheese, 
and repeat until the dish is full, having sauce on 
top. Sprinkle with crumbs and cheese, dot with 
butter and brown in the oven. 

BAKED ASPARAGUS WITH EGGS 

Cut the tender parts of asparagus into half- 
inch lengths and boil until tender in salted water. 
Drain, mix with a Drawn-Butter Sauce seasoning 
with salt and pepper, and pour into a buttered 
baking-dish. Break five or six eggs carefully 
on the surface, dot with butter, sprinkle with 
salt and pepper, and put in the oven until the 
eggs have set. 

FRIED ASPARAGUS 

Prepare according to directions given for 
Boiled Asparagus, drain, dry, dip in egg and 
crumbs and fry in deep fat. Canned asparagus 
may be used if dipped in seasoned flour, then in 
egg and crumbs. 

CANNED ASPARAGUS 

Open the can, drain off the liquid, rinse in 
cold water, add fresh boiling water and heat 
thoroughly in the oven. Remove from the can, 
drain, and serve the same as fresh asparagus. 

CANNED ASPARAQUS STEWED 

Drain the liquid from the can if it is not bitter 

3 



HlllllBHIHLlL-J 



34 1bow to Cooft IDegctabieg 

and add enough stock to make a cupful. If the 
hquid is bitter use stock entirely. Cook a table- 
spoonful of flour in butter, add the liquid and 
half a cupful of cream and cook until thick, 
stirring constantly. Reheat the asparagus in the 
sauce, season with salt, pepper, and grated nut- 
meg, and serve. 

ASPARAGUS TIPS SAUCE 

Boil the tips until done in salted water and 
drain thoroughly. Saut6 in melted butter, 
seasoning with salt, pepper, grated nutmeg, 
and a little sugar. 

CREAMED ASPARAGUS— I 

Boil the tender parts of asparagus until 
tender, drain, and chop. Reheat in a Cream 
Sauce to which a bit of baking soda has been 
added. Season with salt and pepper and cool. 
Stir into it three eggs well beaten with two 
tablespoonfuls of cream. Pour into a buttered 
baking-dish and bake covered for twenty 
minutes, then uncover and brown. 

CREAMED ASPARAGUS— II 

Cut the head ends of asparagus into two-inch 
lengths, parboil for ten minutes in salted water, 
and drain. Put a heaping tablespoonful of but- 
ter into a saucepan, add the asparagus, and 
when hot, sprinkle with a tablespoonful of flour. 
Add a cupful of boiling water and pepper and salt 



|Ports*dftve TKHai^s to Cooft Hsparagus 35 

to season. Cook until thick, stirring constantly. 
Beat the yolks of two eggs with four table- 
spoonfuls of milk, add to the asparagus, simmer 
until smooth and thick, and serve. 

ASPARAGUS CROUSTADES— I 

Cut off the ends of stale French rolls, scrape 
out the crumb, and fry the shells and tops in 
deep fat. Drain on brown paper and keep hot. 
Beat the yolks of five eggs with one cupful of 
cream or milk, season with salt and nutmeg, 
and add a sufficient quantity of cooked asparagus, 
cut into small pieces. Fill the rolls with this 
mixture, put on the lids, heat thoroughly, and 
serve. 

ASPARAGUS CROUSTADES— II 

Cut a loaf of baker's bread into three-inch 
cubes and hollow out the centres, leaving a thin 
shell. Rub with butter and brown in the oven, 
or fry in deep fat and drain. Fill with cooked 
asparagus tips, reheated in Cream Sauce, sprinkle 
with minced parsley, and serve. 

ASPARAGUS IN AMBUSH 

Cut the top slice from stale French rolls, scoop 
out the crumb, and rub with melted butter. 
Put in the oven with the lids to become crisp. 
Cut into small pieces the tender parts of two 
bunches of asparagus, boil in salted water, and 
drain. Boil two cupfuls of milk, add four well- 



^6 1bow to Cook Degetablee 

beaten eggs, and cook until it thickens. Add a 
tablespoonful of butter, salt and pepper to 
season, and the asparagus. Heat thoroughly 
but do not boil, fill the rolls with the mixture, 
put on the lids, let stand in the oven for three 
minutes, and serve. 

ASPARAGUS LOAF— I 

Cut the top crust lengthwise from a loaf of 
baker's bread, scoop out the crumbs, and fry 
both the shell and lid in deep fat. Drain and 
keep warm. Fill with creamed asparagus to 
which the beaten yolks of three or four eggs have 
been added. Fill the shell, put on the cover, 
and serve with a garnish of parsley. 

ASPARAGUS LOAF— II 

Cook three cupfuls of asparagus tips until 
tender, and drain. Reheat one cupful of Cream 
Sauce. Put the rest into a well-buttered baking- 
dish, pour over the asparagus and sauce, set 
into a pan of water, and put into the oven for 
fifteen minutes. Sprinkle with minced parsley 
and serve with Egg Sauce. 

ASPARAGUS PATTIES 

Make a sauce of two tablespoonfuls each of 
butter and flour cooked together and half a 
cupful each of chicken stock, cream, and the 
water in which a bunch of asparagus has been 
boiled. Add the yolks of two eggs beaten with 



3forti2*3five TIXHasB to cooft Heparagus 37 

a teaspoonful of lemon-juice, salt, and pepper to 
season, and a bunch of cooked asparagus cut in 
small pieces. Fill patty-shells, heat thoroughly, 
and serve. 

ESCALLOPED ASPARAGUS— I 

Wash and cut up a bunch of asparagus, dis- 
carding the tough ends. Boil in salted water 
until tender, and drain. Boil three eggs hard, 
throw into cold water, remove the shells, and 
chop fine. Butter a shallow baking-dish, put in 
a layer of asparagus, cover with chopped eggs, 
sprinkle with grated cheese, and repeat until 
the dish is full, having asparagus on top. Pour 
over two cupfuls of Drawn-Butter or Cream 
Sauce, cover with crumbs, dot with butter, 
sprinkle with grated cheese, and bake until brown. 

ESCALLOPED ASPARAGUS— II 

Make a Cream Sauce and add to it three or 
four chopped hard-boiled eggs. Put into a 
buttered baking-dish a layer of cooked asparagus 
cut into two-inch lengths. Spread with the 
sauce and repeat until the dish is full, having 
sauce on top. Sprinkle with crumbs, dot with 
butter, and brown in the oven. 

ASPARAGUS WITH CREAM 

Clean a bunch of asparagus, cut into small 
pieces, cook in boiling water for two minutes, 
and drain. Put into another saucepan with 



38 ibow to Gook iDe^etables 

boiling water to cover, a teaspoonful of butter, a 
pinch of sugar, and an onion. Simmer for half 
an hour, remove the onion, thicken with the 
yolk of an egg beaten smooth with a little cream, 
and serve. 

STEWED ASPARAGUS 

Cut the tender parts of asparagus into inch 
lengths and boil until tender in salted water. 
Drain and reheat with a cupful or more of cream, 
add a tablespoonful of butter, and salt and black 
pepper to season. Bring to the boil and serve. 
The tips may be cooked in the same way. Re- 
heat in Cream Sauce, seasoning with butter, salt, 
sugar, pepper, and nutmeg. Serve on thin 
rounds of toast. 

ASPARAGUS WITH EGG SAUCE 

Prepare according to directions given for 
Boiled Asparagus, and drain carefully. Allow 
the yolk of one hard-boiled egg for each person, 
mash it to a powder, season with salt and 
pepper, and add enough melted butter to make 
it as thick as mayonnaise. Serve the sauce 
separately. 

ASPARAGUS FRICASSEE 

Clean and cut up twenty-five stalks of aspara- 
gus, discarding the tough ends. Drain and 
chop with one head of lettuce half a head of 
endive and a sraall onion. Put a heaping table- 



3forts*3Five Ma^s to Cooft Asparagus 39 

spoonful of butter into a saucepan and cook in it 
a tablespoonful of flour. Add one cupful of 
stock and cook until it thickens, stirring con- 
stantly. Add the chopped vegetables with 
pepper and salt to season, simmer for half an 
hour, and serve very hot. 

ASPARAGUS WITH EGGS 

Clean two bunches of asparagus, cut into 
two-inch lengths, and boil for half an hour in 
salted water to cover. Drain, put into a serving- 
dish, add two tablespoonfuls of butter and pepper 
to season. Beat six eggs light with a pinch of 
salt and two tablespoonfuls of melted butter, 
pour over the asparagus, and put into a hot oven 
until the eggs set. Sprinkle with minced 
parsley, and serve immediately. 

ASPARAGUS MOULD 

Drain the liquid from a can of asparagus and 
line a pint mould thickly with the stalks. Cook 
two tablespoonfuls of flour in butter, add a 
cupful of hot milk, and cook until thick, stirring 
constantly. Season with salt and cayenne, add 
two tablespoonfuls of finely chopped cooked 
veal or chicken, one cupful of asparagus tips, 
and five well-beaten egg yolks. Turn into the 
mould, put into a pan of hot water, and bake in a 
moderate oven until the centre is firm. Turn 
out, and garnish with chopped cooked asparagus 



40 Dow to Cooft DcQctnblce 

seasoned with melted butter, salt, and pepper. 
Serve plain or with any preferred sauce. 

RAGOUT OF ASPARAGUS 

Chop fine a little parsley, two or three young 
onions, and a few leaves of lettuce. Fry brown 
in butter, dredge with flour, add a little water, 
and salt and pepper to season. Reheat cooked 
asparagus with this, sprinkle with grated nutmeg, 
and serve very hot. 

ASPARAGUS A L'ALLEMANDE 

Boil until tender in salted water, drain, remove 
the strings, and put on a buttered platter. Cover 
with fried bread-crumbs, and serve. 

ASPARAGUS A L'ANGLAISE 

Cut the tender parts of two bunches of 
asparagus into inch lengths and cook until tender 
in salted water. Drain thoroughly, beat the 
yolks of three eggs with a tablespoonful of milk 
or cream, and a teaspoonful of butter, melted. 
Mix with the asparagus, season with salt and 
pepper, and stir in the stiffly beaten whites. 
Heat thoroughly and serve. 

ASPARAGUS A LA BABETTE 

Boil the tender parts of asparagus in salted 
water until tender, drain, and untie the string. 
Reheat in a sauce made of chicken stock thickened 



Jforts^^Five mass to Cooft Asparagus 41 

with butter and flour cooked together. Serve 
very hot on toast. 

ASPARAGUS TIPS A LA BECHAMEL 

Clean the asparagus and cut off the tips. 
Parboil in salted water, drain, reheat with a 
little melted butter, add a sufficient quantity of 
Bechamel Sauce, finish cooking, and serve. 

ASPARAGUS A LA BEARNAISE 

Prepare according to directions given for 
Boiled Asparagus and serve with Bearnaise 
Sauce. 

ASPARAGUS A LA CR^ME 

Prepare according to directions given for 
Boiled Asparagus, boiling the cut stalks for 
fifteen minutes before putting in the tips. Drain, 
reheat in a Cream Sauce, and serve. Asparagus 
a la Creme may be served in patty-shells or 
croustades for an entree. 

ASPARAGUS A L'ESPAGNOLE 

Prepare according to directions given for 
Boiled Asparagus, and arrange on a serving-dish. 
Lay upon it fresh eggs poached in acidulated 
water. Pour over it Hollandaise, Bechamel, 
Caper, or Vinaigrette Sauce, and serve very 
hot. 



ii~iini a ■.■-■■^'— 



42 Ibow to cool^ vegetables 

ASPARAGUS A LA FRANQAISE 

Clean and trim the stalks, discarding the 
tough ends. Boil in salted water for twenty 
minutes, drain, and chop fine, allowing one small 
onion to each bunch. Season with salt and 
pepper, mix with two or three beaten egg yolks, 
cook slowly until hot and serve on buttered 
toast. 

ASPARAGUS A LA FRIBOURG 

Boil in salted water and drain large white 
asparagus. Arrange in a baking-dish in layers, 
with freshly grated cheese, cover with melted 
butter, heat thoroughly, and serve. 

ASPARAGUS A LA MOUSSELINE 

Lay cooked and drained asparagus on thin 
slices of toast. Beat two tablespoonfuls of 
butter to a paste and add, one at a time, the 
beaten yolks of four eggs. Add two table- 
spoonfuls of lemon-juice and salt and paprika 
to season. Cook over hot water until the sauce 
is thick, then add two tablespoonfuls of butter 
in small bits. Beat in one-fourth cupful of 
thick cream and serve when thoroughly hot. 

ASPARAGUS TIPS A LA PHILADELPHIA 

Cut two-inch lengths from the head end of 
asparagus and cut into small bits. Put into a, 



3Forti3*3Five Wia^B to Cook Heparagus 43 

saucepan with cold salted water to cover, bring 
to the boil, cook for ten minutes, and drain. 
Reheat in melted butter, sprinkle with flour, add 
a scant cupful of boiling water, and pepper and 
salt to taste. When hot, add the beaten yolks 
of two eggs and four tablespoonfuls of milk or 
cream. Simmer for five or ten minutes and 
serve. 

ASPARAGUS A LA POMPADOUR 

Cut cleaned asparagus into two-inch lengths, 
boil until tender in salted water and drain. 
Bring to the boil two tablespoonfuls of vinegar, 
one tablespoonful of butter, and salt and pepper 
to season. When boiling hot take from the fire, 
add the well-beaten yolk of an egg, pour over 
the asparagus and serve. 

ASPARAGUS A LA SEELY 

Boil the tender parts of asparagus in salted 
water in which the tougher asparagus was boiled, 
and arrange on separate plates. Sprinkle with 
salt, pour over melted butter, lay the asparagus 
on the toast, remove the strings, season with salt 
and melted butter, and serve. 

ASPARAGUS A LA TYSON 

Boil the asparagus in salted water, drain, 
cut the strings, and arrange on buttered toast. 
Cook together a tablespoonful each of butter 



44 1bow to (looft iDegetableg 

and flour, add a cupful of the water in which 
the asparagus was boiled, and cook until thick, 
stirring constantly. Season with salt, red and 
black pepper, pour over the asparagus, and 
serve. 

ASPARAGUS A LA TARTARE 

Cool cooked asparagus on ice and serve 
very cold with Mayonnaise or Tartar Sauce. 

ASPARAGUS A LA VINAIGRETTE— I 

Prepare according to directions given for 
Boiled Asparagus. Drain and serve cold with 
Vinaigrette Sauce. 

ASPARAGUS A LA VINAIGRETTE— II 

Mix six tablespoonfuls of olive-oil, two of 
vinegar, two teaspoonfuls of French mustard, 
salt and pepper to season, and a pinch of sugar. 
Bring to the boil and pour boiling hot over boiled 
and drained asparagus. Cover, cool, chill on 
ice, and serve very cold. 



NINETY-FIVE WAYS TO COOK 
BEANS 

BOILED STRING-BEANS— I 

Cut off the ends, remove the strings, and cut 
into two or three pieces. Wash in cold water, 
drain, and boil until tender in salted water. 
Drain, and serve with melted butter. A bit of 
bacon or ham, for flavor, may be boiled with the 
beans. 

BOILED STRING-BEANS— II 

String and wash the beans, cut into half-inch 
pieces, and cook for fifteen minutes in boiling 
water to cover, using a level teaspoonful of 
soda in the water for every two quarts of beans. 
Drain, cover with fresh boiling water, and cook 
until tender, seasoning with salt toward the 
last. Drain, season with butter and pepper, and 
moisten with cream. 

STRING-BEANS SAUTE 

String the beans and parboil in salted water. 
Drain, fry in butter, season with salt and minced 
45 



46 1bow to Cook tDegetableg 

parlsey, and serve. Dredge with flour before 
frying if desired. 

STEAMED STRING-BEANS 

String and cut into thin match-like shreds. 
Rinse in cold water and put into a saucepan with 
a heaping tablespoonful of butter, pepper and 
salt to season, and barely enough hot water to 
keep from burning. Cover closely and cook for 
forty minutes. Do not uncover, but shake the 
saucepan occasionally. They may be cooked 
in a steamer and the sauce omitted. 

CANNED STRING-BEANS 

Drain and rinse a can of string beans and heat 
thoroughly without liquid. Add a heaping 
tablespoonful of butter, salt and pepper to 
season, and lemon-juice or vinegar to taste. 
Serve very hot. 

STRING-BEANS WITH BROWN SAUCE 

Prepare according to directions given for 
Boiled String-Beans — I, drain, and reheat in a 
Brown Sauce. Lima beans may be served in the 
same way. 

STRING-BEANS WITH BACON 

Cut three thin slices of bacon into small bits 
and fry brown with a little grated onion. Add 
the boiled and drained beans. Reheat and 



flMnct^^^ivc mn^s to Qoo\{ JSeans 47 

STRING-BEANS WITH CREAM— I 

String the beans and boil until tender in as 
little water as possible. Without draining, add 
half a cupful of cream, a tablespoonful of butter, 
and pepper and salt to season. 

STRING-BEANS WITH CREAM— II 

Prepare according to directions given for 
Boiled String-Beans — I. Beat the yolks of three 
eggs with half a cupful of cream and a table- 
spoonful of melted butter. Heat thoroughly, 
and add gradually a tablespoonful of vinegar. 
When smooth and thick, pour over the beans, 
keep hot for a few minutes and serve. 

STRING-BEANS WITH GRAVY 

Prepare according to directions given for 
Boiled String-Beans — I. Drain and cool thor- 
oughly. Chop fine a bunch of parsley and an 
onion, and fry brown in butter, seasoning to taste 
with salt and pepper. Moisten with stock or 
gravy from roast beef, simmer for fifteen minutes, 
then add the beans and reheat. Take from 
the fire, add the yolks of two eggs well beaten 
with a tablespoonful of cold stock, and keep 
warm over boiling water until ready to serve. 

STRING-BEANS WITH PARSLEY 

String the beans and cook until tender in 
melted butter. Sprinkle thickly with minced 



48 1bow to dooft iDegetables 

parsley, keep warm for twenty minutes, and 
serve. 

STRING-BEANS WITH SOUR SAUCE 

Remove the strings from a quart of beans, cut 
in pieces, boil until tender, and drain. Add a 
tablespoonful of butter blended with a teaspoon- 
ful of flour, a tablespoonful of vinegar, and salt 
and pepper to taste. Simmer for five minutes, 
stir in a well-beaten egg, and serve immediately. 

STRING-BEANS WITH TOMATOES— I 

Prepare according to directions given for 
Boiled String-Beans — I, changing the salted 
water for fresh when the beans are half done. 
Add butter, diced potatoes, sliced tomatoes, and 
salt and pepper to season. Moisten with suffi- 
cient gravy made of soup stock thickened with 
flour browned in butter. 

STRING-BEANS WITH TOMATOES— II 

Prepare according to directions given for 
Boiled String-Beans — I. Drain, reduce the cook- 
ing liquid to half a cupful, and add to it one cupful 
of stewed and strained tomatoes. Season with 
salt, pepper, and sugar, reheat the beans in the 
sauce, and thicken with butter and flour cooked 
together. 

STRING-BEANS EN SALADE 

Prepare according to directions given for 



Minct^^^ivc Mai^s to dooh :fi3ean6 49 

Boiled String-Beans — I, changing the water 
once and adding a tablespoonful of butter 
after changing. Drain and pour over a French 
dressing to which a Httle chopped onion has been 
added. Serve hot. The onion may be omitted. 

BUTTERED STRING-BEANS 

Prepare according to directions given for 
String-Beans en Salade, omitting the French 
dressing. Season with pepper and serve with 
plenty of melted butter. 

STRING-BEANS A L'ALLEMANDE 

String the beans, cut into thin strips, and cover 
with boiling water. Cook for twenty minutes, 
drain, cover with fresh boiling water, and add 
half a teaspoonful of salt and a stalk of mint for 
each quart of beans. Cook slowly for half an 
hour, drain, season with butter, pepper, and salt, 
and serve very hot. 

STRING-BEANS A L'ANGLAISE 

Prepare according to directions given for 
Boiled String-Beans — I. Pour over a sauce made 
of melted butter and minced parsley and serve 
very hot with a border of buttered toast points. 
Tomato or Poulette Sauce may be used also, 
with a little melted butter. 

STRING-BEANS A L'AMERICAINE 

Prepare according to directions given for 

4 



so 1bow to CooM \Degetable6 

String-Beans a la Creme, adding grated nutmeg 
to the seasoning. Add two tablespoonfuls of 
butter and lemon-juice and minced parsley 
to taste. Reheat and serve. 

STRING-BEANS A LA BABETTE 

Prepare according to directions given for 
Boiled String-Beans — I. Drain and add a 
chopped onion fried in butter, and enough soup 
stock to moisten thoroughly. Thicken with 
butter browned in flour, and serve very hot. 
Cream may be used instead of stock, and diced 
cooked potatoes may be mixed with the beans. 

SOUR BEANS A LA BABETTE 

Prepare according to directions given for 
Boiled String-Beans — L Drain, brown in but- 
ter, dredge with flour, season with salt, brown 
sugar, cinnamon, and vinegar. Simmer slowly 
on the back of the stove for fifteen or twenty 
minutes. 

STRING-BEANS A LA BRETONNE— I 

Prepare according to directions given for 
Boiled String-Beans — I. Cut two small onions 
into thin slices, fry golden brown in butter, dredge 
with flour, and add a little white stock. Cook 
until thick, stirring constantly, and seasoning 
with salt and pepper. Add the cooked beans 
to the sauce with a crushed bean of garlic; 
cook for ten minutes, sprinkle with minced 



IRfnctigsjfive "Mn^e to Coo?? :fSean0 51 

parsley, and serve. The garlic and parsley may 
be omitted and one chopped onion used. 

STRING-BEANS A LA BRETONNE— II 

Prepare according to directions given for 
Boiled String-Beans — I, using a quart of beans. 
Drain and reheat vi^ith a tablespoonful each of 
butter and chopped onion and brown slightly. 
Season with minced parsley, pepper, and salt, 
add the juice of a lemon and one cupful of white 
stock or hot milk. Serve immediately. 

STRING-BEANS A LA CREME 

Prepare according to directions given for 
Boiled String-Beans — I, and serve with Cream 
Sauce. Lima beans may be served the same 
way. 

STRING-BEANS A LA CAMBRIDGE 

Prepare according to directions given for 
Boiled String-Beans — I. Drain, season to taste, 
and add enough well-seasoned beef stock to 
moisten. Mix with shredded green pepper fried 
in butter. 

STRING-BEANS A LA DRESDEN 

Prepare according to directions given for 
Boiled String-Beans — I. Melt half a cupful of 
sugar in a frying-pan, add a tablespoonful of 
flour, mix thoroughly, add half a cupful of vine- 
gar, one cupful of the water in which the beans 



52 ibow to Cooft iDcgetables 

were cooked, and salt and pepper to season. 
When the sauce is thick and smooth, heat the 
beans in it and serve. 

STRING-BEANS A LA FRANQAISE— I 

Prepare according to directions given for 
Boiled String-Beans — I. Drain, moisten with 
stock, season with salt and pepper and lemon- 
juice, add plenty of melted butter, and serve 
very hot. 

STRING-BEANS A LA FRANQAISE— II 

Prepare according to directions given for 
Boiled String-Beans — I, drain and cool. Fry a 
chopped onion golden brown in butter, add a 
cupful of Espagnole Sauce, a little stock, salt and 
pepper to season, and the beans. Heat thor- 
oughly, season with butter, lemon-juice, and 
minced parsley and serve. 

STRING-BEANS A LA JERSEY 

String and split a quart of beans and boil until 
tender, using as little water as possible. Add a 
cupful of cream, a tablespoonful of butter, and 
salt and pepper to season. Bring to the boil, 
and serve. 

STRING-BEANS A LA JULIENNE 

Remove the strings, cut into thin match - 
like strips, and soak for an hour in cold water.. 
Melt two tablespoonfuls of butter, add a teaspoon- 



IRfnet^sijffve "QCla^s to Cooft JBcans 53 

ful each of salt and minced onion, a dash of 
pepper, and a little grated nutmeg. Drain the 
beans, mix thoroughly, cover tightly, and steam 
from one to two hours. Add a little more butter 
when serving. 

STEWED STRING-BEANS A LA LYONS 

Wash, string, and split the beans, cook until 
tender in stock with a little bacon, and thicken 
the liquid with flour browned in butter. 

STRING-BEANS A LA LYONNAISE 

Prepare according to directions given for 
Boiled String-Beans — I. Chop an onion fine, 
fry in butter, add the drained beans, and reheat, 
adding more butter, and seasoning with salt, 
pepper, and minced parsley. Grated nutmeg 
and lemon-juice may be added. 

STRING-BEANS A LA MANHATTAN 

Prepare according to directions given for 
Boiled String-Beans — I. Drain, season with salt, 
pepper, grated nutmeg, and plenty of melted 
butter. Moisten with Veloute Sauce, add a dash 
of lemon-juice, and serve. 

STRING-BEANS A LA MAITRE D'HOTEL 

Prepare according to directions given for 
Boiled String-Beans — I. Pour over a Maitre 
d' Hotel Sauce. Reheat and serve. Lima beans 
may be cooked in the same way. 



54 Ibow to Cooft IDegetables 

STRING-BEANS A LA POULETTE 

Prepare according to directions given for 
Boiled String-Beans — I, and reheat in a Poulette 
Sauce with a little minced parsley. 

STRING-BEANS A LA PROVENQALE 

Prepare according to directions given for 
Boiled String-Beans — I and drain. Slice an 
onion, fry golden brown in oil with minced 
parsley, thyme, chives, and a bay-leaf. Remove 
the bay-leaf, add a little vinegar, pour over the 
beans, reheat, and serve. The juice of a lemon 
may be used instead of vinegar. 

STRING-BEANS A LA SYRACUSE 

Prepare according to directions given for 
Boiled String-Beans — I, and reheat in a sauce 
made of stock thickened with flour cooked in 
butter. Take from the fire, add an egg well 
beaten with a little cream, and season with 
lemon- juice if desired. 

BOILED LIMA BEANS 

Wash in cold water and boil in salted water 
until tender. If dried beans are used, they must 
be soaked overnight. Drain, mix with melted 
butter, season to taste, and serve. Cream, 
lemon-juice, or stock may be added. 



1Rlncti2*dFive Maga to Cooh :©ean6 55 

STEWED LIMA BEANS 

Cover a pint of lima beans with a quart of 
boiling water and cook for thirty minutes. Drain 
off half the water, add a tablespoonful of chopped 
salt pork and a little grated onion and minced 
parsley. Add a pinch of salt and a cupful of hot 
milk and stew until the beans are tender. Thick- 
en with flour cooked in butter and rubbed smooth 
in a little cold milk. 

LIMA BEANS SAUTE 

Parboil in salted water for ten minutes. Drain , 
rinse in cold water, and reheat, with butter, salt, 
pepper, and grated nutmeg to season. Moisten 
with cream, sprinkle with minced parsley, and 
serve. The nutmeg may be omitted and lemon- 
juice used instead of cream. 

LIMA BEANS WITH ONIONS 

Soak a pint of dried beans over night, drain 
and boil until tender in fresh water to cover. 
Drain and keep warm. Parboil and chop three 
small onions, fry in butter, and reheat the beans 
with the onions. Moisten with brown gravy 
or thickened stock. 

LIMA BEANS WITH BROWN SAUCE 

Prepare according to directions given for 
Boiled Lima Beans and reheat in a well-seasoned 
Brown Sauce. 



56 1bow to Qooli Vegetables 

LIMA BEANS WITH TOMATOES 

Prepare according to directions given for 
Boiled Lima Beans, cooking a tomato or two 
with the beans. Do not use cream if tomato is 
added. 

PUREE OF LIMA BEANS 

Soak a quart of dried lima beans over night, 
drain, and cook until soft in boiling salted water. 
Press through a sieve and season with butter, 
powdered sugar, salt and pepper, moistening 
with milk if too thick. Serve very hot with a 
garnish of toast points. 

LIMA BEAN PATTIES 

Prepare according to directions given for 
Boiled Lima Beans. Press through a fine sieve, 
measure the pulp, and allow to each cupful the 
yolk of an egg, a tablespoonful of minced parsley, 
and half a teaspoonful of grated onion. Shape 
into small fiat cakes, dip into the beaten white of 
the egg, then in crumbs, and fry in deep fat. 

LIMA BEAN SOUFFLE 

Press boiled lima beans through a fine sieve, 
season to taste, and to each cupful add the yolks 
of two eggs. Beat until light, then fold in the 
stiffly beaten whites. Turn into a buttered 
baking-dish and bake in a quick oven for ten 
minutes. 



IFlinetBs^ive Ma^s to coolft J53ean6 57 

FLAGEOLETS 

The French beans are either dried or canned. 
Cook quickly in boihng salted water, changing 
the water once. After the water is changed 
reduce the heat and cook slowly until tender. 
Drain, season with butter and pepper and add 
lemon-juice, minced parsley, or grated onion, if 
desired. 

LIMA BEANS A L'ALLEMANDE 

Prepare according to directions given for 
Boiled Lima Beans, changing the water once, 
and adding with the fresh water a sprig of mint 
and a pinch of soda. When tender, drain and 
reheat in Cream Sauce, seasoning with salt and 
pepper. 

LIMA BEANS A LA BECHAMEL 

Prepare according to directions given for 
Boiled Lima Beans, drain, and serve with 
Bechamel Sauce. 

LIMA BEANS A L'ESPAGNOLE 

Soak a quart of dried lima beans overnight 
in cold water. Drain and cook until tender in 
salted water with a tablespoonful of butter, a 
bunch of parsley, a sliced carrot, and an onion 
stuck with three cloves, Drain and remove the 
carrot, onion, and parsley. Season with salt, 
pepper, and minced parsley, add four tablespoon- 



58 ibow to Coo?? vegetables 

fuls of butter and enough Espagnole Sauce to 
moisten. Heat thoroughly and serve. 

LIMA BEANS A LA JERSEY 

Prepare according to directions given for 
Boiled Lima Beans. Drain, cover with chopped 
cooked ham, pour over a Parsley Sauce, and 
serve. 

LIMA BEANS A LA PHILADELPHIA 

Prepare a pint of beans according to directions 
given for Boiled Lima Beans and reheat in 
Cream Sauce, seasoning with salt, pepper, and a 
little grated onion. Take from the fire and 
add the yolks of two eggs beaten with a little 
cream. Serve very hot. 

LIMA BEANS A LA POULETTE 

Boil a quart of young beans quickly until nearly 
done. Reheat with a little sugar, a cupful of 
stock or cream, and a tablespoonful of butter. 
Season with pepper and salt and a pinch of 
sweet herbs if desired. Cook slowly until half 
the liquid is absorbed. Take from the fire, add 
the yolk of an egg beaten smooth with half a 
cupful of cream, and serve very hot. 

LIMA BEANS AU VELOUTE 

Prepare according to directions given for 
Boiled Lima Beans, drain, season with salt. 



1Plineti5*3five TKIlass to Cooft :Bcms 59 

pepper, butter, and lemon-juice, and add enough 
Velout^ Sauce to moisten. 

BOILED BLACK BEANS 

Soak the beans in cold water for three hours, 
rinse thoroughly and boil for three hours, or more 
if necessary. Fry three thin slices of bacon and 
add to it a little stock. Season with Chutney, 
mushroom catsup, and anchovy essence. Re- 
heat the drained beans in the sauce. 

RED BEANS A LA PROVENCE 

Soak a pint of red beans overnight, drain, and 
cook until tender in stock to cover with a table- 
spoonful of butter, a chopped onion, a clove, and 
a little thyme and minced parsley. When the 
liquid is nearly evaporated season with salt and 
pepper, add half a cupful of red wine, reheat and 
serve. 

FRIJOLES MEXICANA 

Pick over and wash one pound of small red 
Mexican beans, cover with cold water, bring to 
the boil, and add a pinch of soda. Cook for five 
minutes, drain and rinse, then cover with cold 
water and cook slowly until soft. Melt two 
or three tablespoonfuls each of drippings and 
butter. When sizzling hot drop in two or three 
cloves of garlic, peeled and crushed. Keep 
stirring until well browned, then add two or three 
chopped green peppers and a large onion, sliced. 



6o Dow to Gooft Degetables 

Stir until cooked, then add a few tablespoonfuls 
of the boiled beans, mashing a few of them to 
form a thickening gravy. Add the rest of the 
beans with a portion of the liquor in which 
they were cooked, and three or four tomatoes, 
peeled and cut up. Simmer for an hour. When 
ready to serve, grate one-half pound of Mexican 
or Parmesan cheese and stir into the beans. 
Serve very hot. 

STEWED KIDNEY BEANS 

Soak a cupful of beans overnight in cold water. 
Drain, cover with cold water, add a chopped 
onion and a carrot, three or four slices of bacon, 
and a pinch of soda. Simmer until the beans 
are tender, drain, season with butter, salt, and 
pepper, and serve hot. 

FRICASSEE OF BEANS 

Boil kidney beans in water to cover until the 
skins will slip off. If the dried beans are used 
they must be soaked overnight. Drain and 
reheat in veal stock to cover, seasoning with 
pepper, salt, grated nutmeg, minced parsley, 
and thyme. Add a tablespoonful of butter 
rolled in flour, simmer for fifteen minutes, add a 
wineglassful of Sherry, bring to the boil, take 
from the fire, and add the yolks of two eggs beaten 
with half a cupful of cream and the juice of half 
a lemon. Heat thoroughly but do not boil, 
and serve at once. 



IWinct^s^ive Magg to Cook JSeans 6i 

BUTTERED KIDNEY BEANS 

Cook until tender in boiling water. Dried 
beans must be soaked overnight. Drain, season 
with salt and pepper and plenty of butter or cream 
or both. Tomato Sauce may be used instead 
of the cream. 

KIDNEY BEANS WITH BROWN SAUCE— I 

Soak a cupful of kidney beans overnight. 
Drain, cover with boiling water, and cook slowly 
until the beans are tender. Add a cupful of 
canned tomatoes to the drained beans and reheat 
in Brown Sauce. 

KIDNEY BEANS WITH BROWN SAUCE— II 

Put two cupfuls of soaked beans into a sauce- 
pan with half a pound of soup-meat chopped 
fine. Cover with boiling water, cook for thirty 
minutes, then add a pinch of salt and cook 
thirty minutes longer. Cook a tablespoonful of 
flour in butter, and add a cupful of stewed and 
strained tomatoes. Cook until thick, stirring 
constantly, and seasoning with paprika, grated 
onion, kitchen bouquet, and a bit of minced garlic. 
Strain the sauce over the drained beans, heat 
thoroughly, and serve. 

KIDNEY BEANS A LA CHRISTIANA 

Cook a quart of beans in salted water until 
tender. Drain, sweeten with syrup, and thicken 



62 ibow to Cooft \i)egetable5 

with a little corn-starch rubbed smooth in cold 
water. Cook until the liquid is creamy and 
serve very hot. 

KIDNEY BEANS A LA CREOLE 

Soak overnight a quart of kidney beans and 
cook until tender in boiling salted water. Drain, 
put a layer into a baking-dish with half a pound 
of bacon in one piece which has been boiled 
until tender and skinned, and a chopped onion. 
Cover with beans, season with salt and red pepper, 
fill the baking-dish with cold water, and bake 
slowly until the liquid is nearly absorbed. 

KIDNEY BEANS A L'ESPAGNOLE 

Soak a cupful of kidney beans overnight in 
cold water. Chop fine half a pound of lean beef 
and brown in a little butter. Add four cupfuls 
of cold water and bring to the boil. Tie the 
drained beans loosely in mosquito netting or 
cheese-cloth, having seasoned them with sugar 
and pepper. Scald and peel a sweet chili pep- 
per, chop fine, and add it to the mixture. Cover 
and cook slowly until tender, remove the beans 
season with salt and butter, strain the sauce 
over, and serve. 

KIDNEY BEANS A LA LYONNAISE 

Soak the dried beans overnight, drain and 
cook until tender in boiling salted water. Drain 
and dry in the oven. Fry a chopped onion in 



1ftlnets*3five Mass to Coo\\ JSeans 63 

butter or drippings, season with salt and pepper, 
and reheat the beans v/ith the onion. Serve 
very hot. 

BOILED PORK AND BEANS 

Wash and score deeply a pound of fat salt 
pork. Boil for half an hour. At the same time 
boil until soft in water to cover a quart of dried 
beans that have been soaked overnight. When 
the beans are soft, drain and put a la3^er into the 
bean-pot. Lay the pork upon the beans, cover 
it with beans, sprinkle with sugar, and bake 
brown, adding boiling water as needed. 

BOILED BEANS WITH TOMATO SAUCE 

Soak two cupfuls of beans overnight and boil 
until tender in water to cover, adding salt during 
the latter part of the cooking. Cook a chopped 
onion in two cupfuls of tomato juice, thicken 
with butter and flour cooked together, add the 
drained beans, reheat, season to taste, and 
serve. 

BAKED PORK AND BEANS 

Cover a quart of dry beans with cold water and 
bring to the boil. After they have boiled for half 
an hour add half a teaspoonful of saleratus. Let 
boil up once, then drain off the water, cover 
with fresh boiling water and cook until the beans 
are tender. Wash and score deeply a pound of 
salt pork. Put the beans into a large dripping- 



64 Ibow to Cook l^egetables 

pan with the pork in the centre and water to 
cover and bake slowly until brown. 

BOSTON BAKED BEANS 

Wash and pick over a quart of navy beans. 
Soak overnight in cold water to cover. In the 
morning drain, cover with fresh water, and heat 
slowly, keeping the water below the boiling 
point until the skins will burst when a spoonful is 
gently breathed upon. Drain the beans. Scald 
and scrape the rind of half a pound of fat salt 
pork, cut off one slice, and put into the bottom of 
the bean-pot. Fill the pot with the beans and 
bury the pork in it, scoring the rind deeply. 
Mix one teaspoonful of salt with one tablespoonful 
of molasses and three tablespoonfuls of sugar, add 
a cupful of boiling water, pour over the beans and 
add more boiling water if necessary to fill the pot. 
Cover the bean-pot and bake in a slow oven for 
six or eight hours, adding boiling water as needed. 
During the last hour of cooking, remove the 
lid so that the top will be brown. A teaspoonful 
of mustard may be added with the other season- 
ing. Serve in the pot. This is the genuine 
Boston recipe. A sliced onion put in with the 
pork is considered by many to be an improve- 
ment. 

BOSTON BAKED BEANS WITH TOMATO 

SAUCE 

Prepare according to directions given for 



*Mfneti$*f ive Ma^e to Cooft JBeans 6$ 

Boston Baked Beans. Chop an onion fine and 
cook it in a can of tomatoes for half an hour. 
Two hours before the beans are done, strain the 
tomato into the bean pot, adding a little at a 
time. 

BEANS BAKED IN TOMATO SAUCE 

Soak the beans overnight in cold water, drain 
and cook until tender in boiling salted water. 
Drain, put into a buttered baking-dish, and cover 
with a Tomato Sauce made of stewed and 
stramed tomatoes thickened with butter and 
flour cooked together. Mix thoroughly, season 
highly with salt and pepper, and bake closely 
covered for two hours. 

BAKED BEANS A LA CONCORD 

Soak the beans overnight, boil until tender, and 
drain. Parboil half a pound of salt pork and 
chop it fine. Have ready a cupful of Tomato 
Sauce seasoned with grated onion, butter, salt, 
and a good deal of sugar. Put a layer of minced 
pork into the bean-pot, then a layer of beans, then 
Tomato Sauce, and repeat until the dish is full, 
having Tomato Sauce on top. Moisten with 
hot water, cover and bake for two hours, adding 
more hot water if required. Uncover and brown. 

BAKED BEANS A LA PROVIDENCE 

Prepare according to directions given for 
5 



66 Ibow to Cooft XDcgcUbics 

Boston Baked Beans changing the water in 
which they are boiled an hour before they are 
done and adding an onion and a bay-leaf to the 
first water. When they are tender, drain, remove 
the onion and the bay-leaf, and put into a shallow 
basin with half a pound of gashed and parboiled 
salt pork in the middle. Season with pepper, dot 
with butter, and moisten with a sufficient quan- 
tity of the water in which they were boiled, 
adding two tablespoonfuls of molasses to it. An 
hour before they are done pour in a cupful of 
cream brought to the boil with a pinch of soda. 

BAKED BEANS A LA RHODE ISLAND 

Soak a quart of dried beans in cold water all 
night. In the morning drain and soak for 
two hours in warm water. Drain and put into a 
saucepan with cold water to cover. Bring slowly 
to the boil, cook until tender, drain, and put into 
a bean-pot. Parboil and gash deeply half a 
pound of salt pork and bury it in the beans. 
Add a pinch of dry mustard and half a cupful of 
molasses to two cupf uls of the water in which the 
beans were cooked. Mix thoroughly, pour over 
the beans, cover and bake for six hours in a slow 
oven. 

SOUTHERN BAKED BEANS 

Soak two cupfuls of dried beans overnight in 
cold water. Drain and boil until tender in 
fresh water. Put into the bean-pot with two 



1R(netB*$'ive "Uflaise to Cooft Mcms 67 

tablespoonfuls of molasses or brown sugar 
and salt and pepper to season. Put a few thin 
slices of bacon on the top, bake brown, and serve 
either hot or cold. Tomato Sauce or catsup 
is usually served with Southern Baked Beans. 

VIRGINIA BAKED BEANS 

Prepare according to directions given for 
Boston Baked Beans and put into the bean-pot 
with a few pieces of bacon. Season with pepper, 
put a lump of butter on top, and bake, using soup 
stock for liquid. 

BAKED BEANS A LA WASHINGTON 

Boil the soaked beans until soft, drain, mash 
through a colander and season with salt, sugar, 
mustard, butter, and a little cream. Spread evenly 
in a large shallow pan, bake brown on the grate 
of the oven, and serve with Tomato Sauce. 

FRIED BEANS 

Soak overnight, boil until tender, drain, 
sprinkle with salt, and fry in butter with a 
chopped onion. Sprinkle with minced parsley 
and pepper, drain in a colander, and serve, 

STEWED BEANS— I 

Soak overnight, drain, boil for an hour, drain 
and cook slowly for two hours in stock to cover. 
For the last hour set in a pan of boiling water 



68 1bow to Cooft iDegetables 

to prevent scorching. All the stock should be 
absorbed, yet the beans should not be dry. 
Make a sauce of one tablespoonful of butter, one 
teaspoonful each of mustard and molasses, two 
teaspoonfuls of onion-juice, and the juice of half 
a lemon mixed with half a cupful of hot water. 
Cook ten minutes longer and serve. 

STEWED BEANS— II 

Soak a cupful of beans in cold water over- 
night. Cook slowly until tender in boiling water 
to cover, adding a pinch of baking soda. Drain, 
add a tablespoonful of chopped onion and salt 
and pepper to season. Simmer for fifteen 
minutes, adding enough stock to moisten. 
Thicken slightly with butter and flour cooked 
together and serve very hot. 

STEWED BEANS— III 

Wash a quart of beans and soak overnight. 
Drain and cook in fresh boiling water with half 
a pound of salt pork cut in thin slices. Cook 
for four or five hours, season to taste, and serve. 

STEWED BEANS— IV 

Prepare the beans according to directions given 
for Boiled Pork and Beans. Remove the rind 
from half a dozen thin slices of bacon and cut into 
small pieces. Cook for five minutes in boiling 
water, drain, fry light brown, dredge with flour, 
add a cupful of Claret, and cook until thick, 






IRlnet^ssf ive Ma^s to Cooft :©ean6 69 

stirring constantly. Add a little water if the 
sauce is too thick, season with pepper, simmer 
for twenty minutes, and reheat the beans in the 
sauce with a little butter. 

BEANS A LA BRETONNE 

Soak two cupfuls of dried beans overnight 
and boil until tender in salted water. Drain, 
press through a sieve, and add two tablespoon- 
fuls of butter, a tablespoonful of lemon-juice or 
tarragon vinegar, salt and pepper to season, and 
enough stock to moisten. Serve with roast lamb. 

BEANS A LA LORRALNE 

Soak a quart of white beans overnight, drain, 
cover with cold salted water, bring to the boil, 
and add an onion stuck with two cloves, a quar- 
tered carrot, and a bouquet of sweet herbs. Add 
three tomatoes peeled and sliced, cover and cook 
until thoroughly done. Fry a chopped onion in 
butter, drain the beans, take out the whole 
onion, the carrots, and herbs, and reheat with 
the fried onion seasoned with pepper, salt, and 
butter. Heat thoroughly and serve. 

BEANS A LA WALDORF 

Prepare the beans according to directions 
given for Boiled Pork and Beans, Reheat with 
a few mashed boiled onions, seasoning with 
butter, grated nutmeg, salt, and pepper. 



70 Ibow to Cooft IDegctables 

BEANS AND BARLEY 

Prepare according to directions given for 
Boston Baked Beans, using half a cupful of 
beans. After xhe beans have boiled for an hour, 
add half a cupful of well-washed pearl barley 
and cook until both are done, adding boiling 
water as needed. Drain, season with salt and 
pepper, add two quarts of chicken stock, and 
bake slowly in the oven until the liquid has been 
absorbed. 

BEAN SOUFFLE 

Soak two cupfuls of dried beans overnight and 
boil until soft in water to cover, changing the 
water once. Drain, press through a colander, 
season with salt, pepper, and butter, add four 
tablespoonfuls of hot milk and beat until very 
light. Fold in the stiffly beaten whites of two 
eggs, turn into a buttered baking-dish, and bake 
for twenty minutes. The milk may be omitted 
and two whole eggs used. 

BEAN CROQUETTES 

Boil two cupfuls of soaked beans until soft. 
Drain, press through a colander, season with 
salt and red pepper and add one tablespoonful 
each of molasses, butter, and vinegar. Mix 
thoroughly, cool, shape into croquettes, dip in 
egg and crumbs, fry in deep fat, and serve 
with Tomato Sauce. 



1Flineti2*3Fivc iMa^e to Cooft JBcans 71 

BEAN PATTIES 

Boil a pint of navy beans until soft, drain, 
mash, and season with butter, pepper, and salt. 
Moisten with milk, shape into small flat cakes, 
dip in flour, then in beaten egg, then in flour, 
and fry in bacon fat. Serve the bacon as a 
garnish. 

POLENTA— I 

Soak two cupfuls of dried beans overnight. 
Drain, cover with cold salted water, bring to the 
boil, and cook until soft. Put through a vege- 
table press or colander, add a tablespoonful of 
butter and two tablespoonfuls of molasses, red 
and black pepper to season, a little dry mustard 
and lastly a tablespoonful of vinegar. Serve 
very hot. Cold Polenta can be cut into slices, 
or moulded into croquettes, dipped in egg and 
crumbs and fried in deep fat. 

POLENTA—II 

Boil two cupfuls of beans until soft, drain, add 
two tablespoonfuls of molasses, a teaspoonful 
each of salt, mustard, and olive-oil, pepper to 
season and one tablespoonful of vinegar. Cook 
for ten minutes, and serve very hot. 

BUTTERED BEANS 

Soak two cupfuls of beans overnight, drain, 
cover with cold water, and boil slowly until 



72 Ibow to Gooft \t)egetable6 

done. Drain, and season with salt, pepper, and 
butter. 

PUREE OF BEANS 

Soak two cupfuls of dried beans overnight. 
Drain and boil for an hour in water to cover. 
Drain, cover with fresh boiling water, add a 
pinch of soda, half a pound of ham, half an onion, 
half a carrot, and half a bay-leaf. Boil until the 
beans mash easily, remove the ham, press through 
a colander, and reheat, seasoning with salt, pepper, 
butter, and cream. 

CREAMED BEANS 

Soak a pint of beans overnight in cold water. 
Drain and boil soft in salted water. Press 
through a sieve and mix with a sufficient quantity 
of Cream Sauce to make very soft. Season with 
pepper and salt, add two eggs well beaten, turn 
into a buttered baking-dish, sprinkle with 
crumbs, dot with butter, and bake brown. 



TWENTY WAYS TO COOK BEETS 

BOILED BEETS 

Select small smooth beets and clean without 
cutting or scraping. Boil for an hour or two 
and cool. Remove the skins, cut into slices or 
quarters, and serve either hot or cold. Or, 
reheat in stock and melted butter, seasoning with 
salt, pepper, and vinegar. The stock may be 
omitted if desired and chopped onion and parsley 
added to the seasoning. 

STEWED BEETS— I 

Prepare according to directions given for 
Boiled Beets and cut into thin slices. Cook 
together a tablespoonful each of butter and flour, 
add a cupful of water and a tablespoonful of 
vinegar and cook until thick, stirring constantly. 
Season with salt and pepper, heat the beets in 
the sauce, and serve with small button onions 
parboiled and fried brown in butter and sugar. 

STEWED BEETS— II 

Prepare according to directions given for 
Boiled Beets. When peeled and sliced, reheat, 



74 lbow to Cooft Vegetables 

with salt, pepper, and vinegar, to season, a boiled 
onion chopped fine, and a little minced parsley. 
Add a little flour cooked in butter and simmer 
slowly for fifteen minutes, stirring frequently. 

BUTTERED BEETS 

Peel young beets, cut into dice and cook slowly 
until tender in water to cover. Add a table- 
spoonful of butter, salt and pepper to season, 
and thicken with a teaspoonful of corn-starch 
rubbed smooth in a little cold water and stir 
while boiling up. 

CREAMED BEETS 

Cook small white beets in boiling salted water 
until tender, rinse in cold water, rub off the 
skin, and reheat in Cream Sauce; or cut boiled 
beets into dice and mix with the sauce, adding 
more butter. 

BAKED BEETS 

Wash without peeling and bake slowly until 
done. Remove the skin, cut into slices, and 
season with melted butter, salt, and pepper. 
Serve very hot. A little vinegar or sugar may 
be added to the seasoning; or, serve whole with 
seasoned melted butter. 

BEETS WITH SOUR SAUCE 

Prepare according to directions given for 
Boiled Beets. Blend a heaping teaspoonful of 



^went^ TKHaiss to Cooft :©eet6 75 

corn-starch with a little cold water, mix with a 
scant cupful of vinegar, bring to the boil, and 
cook until thick, stirring constantly. Add a 
tablespoonful each of butter and sugar to the 
sauce, season with salt and pepper, pour over the 
beets, and serve very hot in a covered dish. Less 
vinegar may be used, adding water as needed, 
and the sugar omitted. 

PICKLED BEETS— I 

Wash small beets but do not cut. Cover with 
boiling water and boil until tender. Drain, 
rinse in cold water, peel, cut into slices, sprinkle 
with sugar, salt, and pepper, cover with vinegar 
and let stand for several hours before using. 
Serve cold. 

PICKLED BEETS— II 

Boil two cupfuls of vinegar with a few pepper- 
corns and cloves, a blade of mace, and a bit of 
ginger root. Take from the fire, add two cupfuls 
more of vinegar, and cool. Two tablespoonfuls 
of horseradish and sugar to taste may be added. 
Prepare the beets according to directions given 
for Boiled Beets and when peeled and sliced 
cover with the spiced vinegar. Let stand for 
several hours before using. 

BEETS WITH PINK SAUCE 

Prepare according to directions given for 
Boiled Beets. Peel and cut into dice, saving 



76 1bow to Coofi XDcQctnblcs 

the juice. Make a Dra^vn-B utter Sauce, season- 
ing with lemon-juice, and reheat the beets in the 
sauce until colored. 

BEETS WITH CREAM 

Prepare according to directions given for 
Boiled Beets. When sliced, reheat with enough 
stock to moisten. Beat the yolk of an egg 
with a cupful of cream and pour slowly into the 
saucepan. Serve as soon as the sauce is thick. 

BEETS SAUTE 

Prepare according to directions given for 
Boiled Beets. When peeled and sliced, fry in 
butter, seasoning with pepper and sugar. Serve 
hot. 

BEET GREENS 

Use young beets no larger than a walnut. Do 
not cut off the tops. Wash thoroughly in several 
waters, using salt water first. Cook quickly 
in salted water until tender, drain, cut off the 
tops and skin the beets by plunging into cold 
water and rubbing off the skins. Drain the greens, 
cut them up, mix with the beets, and season 
with salt, pepper, melted butter, and vinegar 
or lemon-juice. Garnish with sliced hard-boiled 
eggs. 

BEETS A LA BABETTE 

Wash the beets and cook in boiling salted water 



Cwenti? Mass to Cooft JBeets 77 

until tender, leaving on a portion of the stalk. 
Peel, slice, season with salt, pepper, brown sugar, 
and carraway seed. Pour over vinegar to taste 
and let stand for several hours before using. For 
a relish beets may be chopped fine and mixed with 
an equal quantity of grated horseradish. 

BEETS A LA BECHAMEL 

Prepare according to directions given for 
Boiled Beets and reheat in Bechamel Sauce. 

BEETS A LA CHARTREUSE 

Prepare according to directions given for 
Boiled Beets. Cut a very thin slice of onion 
for every two slices of beets and sandwich a 
slice of onion between each two, pressing together 
gently. Season with salt, pepper, and vinegar, 
dip in batter and fry slowly in deep fat. 

BEETS A LA ST. LAURENCE 

Prepare according to directions given for 
Boiled Beets. Fry a chopped onion in butter, 
dredge with flour, add two cupfuls of stock, and 
cook until thick, stirring constantly. Add the 
beets, salt and pepper to season, and cook for ten 
minutes. Add two tablespoonfuls of butter and 
one tablespoonful of vinegar. Bring to the boil 
and serve. 

BEETS A LA MAITRE D'HOTEL 

Prepare according to directions given for 



78 Ibow to Cooh iDegctables 

Boiled Beets. Peel, slice, and serve with Maitre 
d' Hotel Sauce. 

BEET GREENS A L'ALLEMANDE 

Cut half a pound of cooked ham into dice and 
chop a small onion. Fry in olive-oil and add two 
tablespoonfuls of hot vinegar. Wash and pick 
over the greens in salted water. Drain, chop, 
drain again, and reheat with the ham. Serve 
hot with a border of poached eggs. 

BEET GREENS A L'ANGLAISE 

Wash thoroughly and pick apart tender young 
beet tops. Cook until tender in a covered sauce- 
pan, using only enough melted butter to keep 
from burning. When tender season with pepper, 
salt, and melted butter, and garnish with sliced 
hard-boiled eggs. 



EIGHT WAYS TO COOK BRUSSELS 
SPROUTS 

BOILED BRUSSELS SPROUTS— I 

Wash and pick over the sprouts and boil until 
tender in water to which a little salt and baking 
soda have been added. Drain, and reheat in 
melted butter with a little salt and pepper, but 
do not fry. Serve on buttered toast. 

BRUSSELS SPROUTS A LA CREME 

Trim off the loose leaves and soak for half 
an hour in cold water. Boil in water to cover, 
adding a little salt towards the last. Drain, sea- 
son with pepper, and pour over a cupful of cream 
in which a teaspoonful of flour or corn-starch 
has been made smooth. Simmer for five or ten 
minutes and serve; or, reheat in Cream Sauce, 
or Bechamel Sauce, or in melted butter and serve 
with Maitre d' Hotel Sauce. 

BRUSSELS SPROUTS SAUTE— I 

Boil the cleaned sprouts twenty minutes in 
salted water, drain, fry in butter, season with 
salt, minced parsley, and pepper, and serve. 
Grated nutmeg may be added. 
79 



8o 1bow to CooFi VcQCtabice 

BRUSSELS SPROUTS SAUTE— II 

Clean and trim one quart of sprouts and soak 
in cold water for half an hour, then cook for 
half an hour in salted boiling water. Drain, add 
three tablespoonfuls of butter, one teaspoonful 
each of sugar, flour, and salt, sprinkle with pepper 
and shake the pan over the fire until they are 
slightly colored. Serve at once. 

BRUSSELS SPROUTS WITH CREAM 

Prepare the sprouts according to directions 
given for Boiled Brussels Sprouts. Drain, and 
reheat with a little Veloute Sauce, seasoning with 
salt, pepper, and nutmeg. Heat thoroughly, 
add a little cream, bring slowly to the boil, and 
serve. 

BRUSSELS SPROUTS AU GRATIN 

Prepare according to directions given for 
Brussels Sprouts a la Creme. Put into a 
buttered baking-dish, sprinkle with crumbs, 
dot with butter, and brown in the oven. 

BRUSSELS SPROUTS A LA PARMESAN 

Boil the sprouts until tender in salted water and 
drain. Arrange in a baking-dish with alternate 
layers of grated Parmesan cheese. Season with 
salt, pepper, and melted butter, and serve very 
hot. 



Bigbt Wia^6 to Cooft :SBv\x66Cls Sprouts 8i 

BRUSSELS SPROUTS A LA CHIPOLATA 

Wash and trim a quart of Brussels sprouts. 
Cook for five minutes in boiling water, drain, 
rinse in cold water, drain, and cook in boiling water 
to cover, with a pound of chipolata sausages. 
Cook for twelve minutes and drain very dry. 
Serve the sprouts in a vegetable dish with a little 
melted butter. Broil the sausages for two 
minutes on each side and lay over the sprouts. 



ONE HUNDRED AND FIVE WAYS 
TO COOK CABBAGE 

BOILED CABBAGE— I 

Clean, trim, and quarter a small head of cabbage. 
Remove the tough stalk and soak for an hour in 
cold water. Drain, and cook uncovered in 
boiling salted water with a pinch of soda. 
Drain, season with butter, salt, and pepper, and 
serve. A little cream or Drawn-Butter Sauce 
may be added. 

BOILED CABBAGE— II 

Clean and quarter a firm cabbage and cover 
with boiling salted water to which has been 
added a pinch of baking soda. Cook for fifteen 
minutes, drain, and cover with boiling salted 
water. Cook until tender and drain, pressing out 
all the liquid. Chop fine and season with salt, 
pepper, and tomato catsup. Add a cupful of 
stock, heat thoroughly, add a tablespoonful of 
butter and a teaspoonful of lemon-juice and 
serve. 

BOILED CABBAGE— III 

Clean and trim a head of white cabbage, cut 
into quarters, and soak in cold water for an hour. 
82 



105 Mags to Cooft Cabbage 83 

Drain, cover with boiling water, let stand for 
fifteen minutes and drain again, pressing out all 
the water. Cover with boiling salted water, add 
a chili pepper, cover, and boil until done. Drain 
and reheat in butter or drippings. Dredge with 
flour, add a cupful of soup stock, and cook slowly 
until the sauce is smooth and thick. Season with 
pepper and salt and serve very hot. 

BOILED CABBAGE— IV 

Fry a chopped onion brown in butter, add a 
quart of chopped raw cabbage, cover, and cook 
for ten minutes. Pour over boiling water to 
cover, season with salt and pepper and cook, 
covered, until tender. Sprinkle with flour, 
boil a little longer, and serve very hot. 

BOILED CABBAGE— V 

Boil for an hour, skim, drain, and chop fine. 
Melt a heaping tablespoonful of butter and cook 
in it a tablespoonful of flour. Add two table- 
spoonfuls of sugar and half a cupful of vinegar. 
Cook until thick, stirring constantly. Add the 
cabbage, reheat, and serve. 

FRIED CABBAGE— I 

Chop cold boiled cabbage and drain thoroughly. 
Mix with two tablespoonfuls of melted butter, 
four tablespoonfuls of cream, and pepper and 
salt to season. Heat in a buttered frying-pan 
and let stand long enough to brown slightly 



84 1bow to Coo\{ DeQctablea 

on the under side. Two well-beaten eggs may 
be added to the cabbage before heating; or, 
chop fine and fry brown in butter, seasoning 
with salt, pepper, and vinegar. 

FRIED CABBAGE— II 

Slice cabbage thin or chop it fine. Put it into 
a frying-pan with a little salt pork gravy and 
enough water to moisten. Season with salt and 
pepper, cover closely and cook slowly until done, 
adding more water as required. Add a little 
vinegar just before serving. 

STEWED CABBAGE— I 

Boil a small cabbage whole. Drain, season 
with salt and pepper, pour over a cupful of boil- 
ing cream, and serve very hot. 

STEWED CABBAGE— II 

Chop a large cabbage fine and cook until tender 
in salted water to cover, with six slices of salt 
pork and a little butter. Mix together one cup- 
ful each of Indian meal and milk, add a beaten 
egg and one-fourth of a cupful of flour sifted, 
with a teaspoonful each of salt and baking- 
powder. After the cabbage has cooked for an 
hour, drop the dumplings from a spoon upon the 
boiling cabbage, cover, and cook for fifteen 
minutes longer. 



105 Tima^s to Gooft Cabbage 85 

STEWED CABBAGE— III 

Clean and slice a large head of cabbage. Fry a 
chopped onion in butter, add the cabbage, half 
a cupful of vinegar, two cupfuls of stock, and salt 
and pepper to season. Cover and simmer for two 
hours. Thicken the cooking liquid with flour 
cooked in butter, heat thoroughly, and serve. 

STEWED CABBAGE— IV 

Shred the cabbage very fine and parboil for 
ten minutes in salted water with a small piece of 
red pepper from which the seeds have been 
removed. Drain very dry, add four tablespoon- 
fuls of vinegar, a tablespoonful of butter, and 
three tablespoonfuls of stock. Cover tightly and 
simmer until tender. Season with salt and pep- 
per and serve. 

SWEDISH STEWED CABBAGE 

Shred the cabbage and soak for half an hour in 
cold water. Drain and cook for ten minutes in 
boiling salted water to which a pinch of soda 
has been added. Change the water for fresh 
boiling water and cook for ten minutes longer. 
Drain, and reheat with a cupful of hot milk, a 
tablespoonful of butter, and salt, pepper, and 
grated nutmeg to season. Cook slowly until soft 
and nearly dry. Serve with a border of boiled 
sausages or balls of fried calf's brains. 



86 ibow to Cooft IDegctables 

STEWED CABBAGE AND CELERY 

Shred equal quantities of celery and cabbage 
and cook slowly until tender in salted water 
to cover. Drain thoroughly, pressing out all the 
water possible. Reheat in Cream Sauce, and 
serve. 

STUFFED CABBAGE— I 

Soak a savoy cabbage in salted water for an 
hour, then cover with boiling water, and let 
stand until the leaves are soft; or parboil a solid 
head of cabbage, drain and scoop out the centre. 
Chop very fine one-quarter pound each of raw 
lean veal and salt pork. Season with salt, pepper, 
grated nutmeg, and minced parsley, and add the 
yolks of two eggs well beaten. Stuff the centre 
of the cabbage with the forcemeat, or arrange 
the stuffing in layers between the leaves. Tie 
in netting, putting a few slices of salt pork around 
the cabbage. Put into a saucepan with stock 
to cover and add a wineglassful of sherry. 
Cover and cook slowly until the cabbage is done. 
Drain, thicken the cooking liquid with a table- 
spoonful of flour browned in butter, pour over 
the cabbage and serve. Equal parts of fried 
mushrooms and boiled rice may be used for 
the stuffing, adding beaten egg to bind. 

STUFFED CABBAGE— II 

Clean and trim a solid head of cabbage and 
soak it for half an hour in cold water slightly 



105 TIClass to Cooft Cabbage 87 

acidulated; or parboil for fifteen minutes in 
salted water. Drain, cut ofiE the stalk, and 
scoop out the heart. Fill with a stuffing made 
of sausage meat mixed with chopped cooked 
chestnuts. Cover the opening with cabbage 
leaves, tie on firmly, and put into a saucepan with 
six slices of bacon, or half a cupful of butter. 
Cook slowly in stock to cover until tender. Take 
up the cabbage on a hot platter, unbind, strain 
the gravy over it, and serve. 

STUFFED CABBAGE— III 

Soak a savoy cabbage in boiling water for 
forty-five minutes, changing the water once. 
Drain and shake until dry. Wash thoroughly 
half a cupful of rice and mix it with half a pound 
of sausage meat. Add a tablespoonful each of 
grated onion and minced parsley. Mix thor- 
oughly. Open the cabbage carefully and spread 
each layer of the leaves with the stuffing. Fold 
over, tie firmly in cheese-cloth, cover with boiling 
salted water, and cook for three hours. Drain, 
pour over a Cream Sauce and serve very hot. 

STUFFED CABBAGE— IV 

Fry two chopped onions in butter and add 
the centre scooped out from a parboiled cabbage. 
Add a pound of sausage meat or fresh pork 
chopped fine, and season with salt, pepper, and 
minced parsley. Add two eggs well beaten, 
fill the centre, cover with some of the leaves that 



88 UJOW to dOOft VCQCtablCB 

were trimmed off, and tie firmly with string. 
Line a deep baking-dish with thin shces of bacon, 
put in the cabbage, and one cupful of stock. 
Cook for an hour and a half, basting frequently. 
Take up the cabbage on a serving-dish, remove 
the strings and loose leaves. Sprinkle with 
crumbs, and brown»in the oven, basting with the 
gravy. 

STUFFED CABBAGE— V 

Parboil a well-trimmed cabbage in salted 
water for ten minutes, drain, cover with cold 
water, dry, and cut out the centre. Make a 
stuffing of a pound and a half of sausage meat, 
half a pound of leaf lard, chopped fine, the yolks 
of four eggs well beaten, and salt, paprika, 
and grated onion to season highly. Put part 
of the stuffing in the centre of the cabbage 
and the rest among the leaves. Tie the cabbage 
in its original shape, covering with thin slices of 
salt pork. Cook until tender in stock to 
cover, with a bunch of parsley, an onion, two 
cloves, and pepper and grated nutmeg to 
season. Drain the cabbage, strain and skim 
the cooking liquid, thicken with flour browned 
in butter, and pour over the cabbage, having 
first removed the strings and pork. Serve 
with a garnish of the pork. 

STUFFED CABBAGE— VI 
Trim, parboil, and remove the centre from a 



105 Wia^e to Cooft Cabbage 89 

cabbage. Stuff v/ith highly seasoned sausage 
meat mixed with beaten egg. Simmer slowly 
until tender in stock to cover, adding an onion 
stuck with two or three cloves, a slice of salt 
pork, a bay-leaf, and a small carrot. Take up the 
cabbage carefully, strain the cooking liquid 
over it, and serve. 

STUFFED CABBAGE— VII 

Trim off the outer leaves and soak in boiling 
water for ten minutes, then drain and plunge 
into cold water. Remove the stalk and fill the 
cavity with minced cooked sausage meat, ham, 
or pork, seasoned with grated onion, pepper, 
salt, and thyme mixed with bread-crumbs. 
Bind with strips of muslin and cook slowly 
until tender in boiling salted water or in the water 
in which ham or corned beef has been boiled. 
Remove the binding and thicken a little of the 
strained cooking liquid with a little flour cooked 
in butter. Add three tablespoonfuls of cream, 
bring to the boil, pour over the cabbage, and 
serve. 

STUFFED CABBAGE— VIII 

Soak a cabbage for half an hour in cold water 
and parboil in salted water for ten minutes. 
Drain and cool. Make a stuffing of one cupful 
each of boiled rice and chopped cooked chicken 
and half a cupful of chopped cooked ham. Mix 
thoroughly and season to taste. Open the 



90 1bow to Cooft IDegctables 

cabbage carefully and spread thin layers of the 
stuffing on the leaves. Tie firmly in mosquito 
netting and cook until tender in boiling salted 
water to cover. Drain, remove the netting, 
pour over Cream or White Sauce and serve. 

STUFFED CABBAGE— IX 

Cover a savoy cabbage with boiling water and 
let stand until the leaves are wilted. Make 
a stuffing of one cupful each of boiled rice and 
chopped cooked meat, seasoning with salt, pepper, 
grated onion, and nutmeg. Drain the cabbage 
and put layers of the stuffing between the leaves. 
Tie firmly in cheese-cloth and cook for an hour in 
boiling salted water to cover. Drain, remove 
the cloth, cover with White or Cream Sauce, 
sprinkle with minced parsley, and serve. 

STUFFED CABBAGE— X 

Boil a large cabbage until nearly tender in 
salted water to cover. Drain, cool, and remove 
the centre. Prepare a stuffing of minced cold 
meat, seasoning with chopped ham or bacon, 
grated lemon-peel, nutmeg, and pepper and salt 
to taste. Add a tablespoonful of chopped suet 
and a raw egg. Fill the cabbage with the 
stuffing, tie into shape with string, and bake 
for twenty minutes, basting with butter or 
drippings. It should not be allowed to 
brown. 



105 Mass to Cook Cabbage 91 

STUFFED CABBAGE— XI 

Clean and trim a cabbage. Cut a slice from 
the top and take out the hard centre. Cook the 
shell carefully for ten minutes in salted water to 
cover. Chop fine the portion which has been 
removed and cook until tender in salted water 
to cover. Chop fine one quarter pound of cooked 
pork or ham and mix with enough of the chopped 
cabbage to fill the opening. Season highly with 
salt, pepper, cayenne, and ginger. Fill the cab- 
bage, cover with loose leaves, tie into shape 
with string, and bake, basting with stock or hot 
water and melted butter. 

STUFFED CABBAGE— XII 

Prepare according to directions given for 
Stuffed Cabbage XI. Soak two or three slices 
of bread in cold water and squeeze dry. Mix 
with an equal quantity of the chopped cooked 
cabbage and fry in butter or drippings. Take 
from the fire, season with salt, pepper, and ginger. 
Add two well-beaten eggs and mix thoroughly. 
Fill the cabbage, cover with loose leaves, tie 
into shape with string and bake, basting with 
stock or melted butter and hot water. A cupful 
of chopped cooked chestnuts may be added. 

STUFFED CABBAGE— XIII 

Cut out the stalk end of a cabbage, leaving the 
hollow shell. Chop two pounds of raw beef with 



92 Ibow to Cooft IDegetables 

a slice of bacon and onion, add one cupful of 
bread-crumbs soaked and squeezed dry, one egg 
well beaten, and salt, pepper, and mace to season. 
Shape into small balls and fill the cabbage, 
alternating with strips of sweet pepper, and steam 
until done. Serve with Tomato Sauce. 

STUFFED CABBAGE— XIV 

Chop fine cold cooked chicken or veal, season 
highly, and add enough beaten yolk of egg to bind. 
Roll into small balls. Clean and trim a large 
cabbage, cut out the centre, fill the shell with the 
balls, cover with loose leaves, tie in a cloth and 
boil, covered, in salted water for two hours or 
more. Drain, remove strings and loose leaves, 
and serve with plenty of melted butter. 

CABBAGE STUFFED WITH CHESTNUTS 

Select a loose head of cabbage, cover with 
boiling water, and let stand for half an hour. 
Remove the skins and shells from a sufficient 
quantity of chestnuts and chop fine. Add to 
each quart two tablespoonfuls of melted butter 
and a teaspoonful of onion-juice, and salt and 
pepper to season. Drain the cabbage and open 
it carefully to the centre. Put a little of the 
chestnut mixture in the centre, fold over two 
or three of the leaves, cover with the mixture, 
fold over the next layer of leaves, and so on 
until the entire cabbage is stuffed. Tie firmly 
in cheese-cloth, cover with salted boiling water, 



105 MaiSB to Cook Cabbage 93 

and cook for an hour. Drain, remove the 
cloth, cover with Cream Sauce, and serve. 

CREAMED CABBAGE— I 

Chop or shred a cabbage fine and cover with 
boiling salted water to which a pinch of soda 
has been added. Boil until tender, drain, press 
out the liquid, and reheat in a Cream Sauce. 
Add a little grated cheese if desired. 

CREAMED CABBAGE— II 

Trim and quarter a small cabbage, soak it in 
cold water for an hour, drain, and press out the 
liquid. Remove the hard portions and chop the 
remainder very fine. Put into a saucepan with 
boiling water to cover, and boil for twenty 
minutes. Drain, turn into a hot vegetable 
dish, pour over a Cream Sauce, and serve. 

ESCALLOPED CABBAGE— I 

Prepare according to directions given for 
Creamed Cabbage. Put into a buttered baking- 
dish, cover with crumbs, dot with butter, and 
bake brown, or put grated cheese between layers 
of creamed cabbage, cover with buttered crumbs 
and cheese, and bake. 

ESCALLOPED CABBAGE— II 

Boil a cabbage in two waters, drain, and chop 
fine. Rub a baking-dish with a cut clove of 
garlic, and butter it. Put in a layer of cabbage, 



94 1E»ow to Qook Vegetables 

sprinkle with grated onion and lemon-juice, and 
cover with a layer of Cream Sauce which has been 
seasoned with salt, cayenne, and grated nutmeg. 
Sprinkle grated cheese on the sauce and repeat 
until the dish is full, having sauce and cheese 
on top. Cover with crumbs, dot with butter, 
sprinkle with paprika, and bake, covered, for 
half an hour. Remove the cover, brown, and 
serve in the baking-dish. 

ESCALLOPED CABBAGE— III 

Boil a head of cabbage until tender, changing 
the water once, drain, cool, and chop fine. Put 
into a buttered baking-dish a layer of buttered 
crumbs, seasoning with pepper, salt, and grated 
onion. Cover with a layer of the cabbage, and 
season with salt, lemon-juice, and melted butter. 
Repeat until the dish is full, having crumbs and 
grated cheese on top. Boil a cupful of milk with 
a pinch of soda and pour over the cabbage, or 
use a cupful of stock. Bake brown. 

BAKED CABBAGE— I 

Clean and quarter a small cabbage and boil 
until tender in salted water to cover. Drain, 
cool, chop, and season with pepper and butter. 
Add a well-beaten egg and enough stock to 
moisten. Put into a buttered baking-dish, 
cover with crumbs, dot with butter, and bake 
brown, adding more stock if required. Serve 
in the baking-dish. 



105 TRIlas0 to Cook Cabbage 95 

BAKED CABBAGE— II 

Boil a cabbage until tender, changing the 
water once. Drain, cut it fine, and season with 
salt and pepper. Butter a baking-dish, put in 
a layer of the cabbage, cover with Cream or 
Tomato Sauce, sprinkle with crumbs, and repeat 
until the dish is full, having crumbs on top. 
Bake for half an hour. 

BAKED CABBAGE— III 

Boil a cleaned and quartered cabbage in salted 
water until tender. Drain and chop, pressing out 
the liquid. Put a layer into a buttered baking- 
dish, sprinkle with crumbs, season with pepper, 
and dot with butter. Have crumbs on top. 
Pour in a cupful of cream or rich milk and bake 
until nicely brown. 

BAKED CABBAGE— IV 

Boil cabbage until tender, changing the water 
twice. Drain, cool, and chop fine. Mix together 
two well-beaten eggs, two tablespoonfuls each 
of melted butter and cream, a pinch of salt, and 
a dash of paprika. Mix with the cabbage, put 
it into a buttered baking-dish, sprinkle with 
crumbs, dot with butter, and bake until brown. 
The crumbs may be omitted. 

BAKED CABBAGE— V 

Trim and quarter a head of cabbage. Boil 
until tender in salted water to cover. Drain 



96 Ibovo to Coofi Vcmt^hlcB 

thoroughly and put into a baking-dish. Pour 
over a cupful of cream and a tablespoonful of 
butter. Sprinkle with salt and pepper, make 
a hollow in the centre with a spoon and break 
an egg into it. Bake in a hot oven until the 
cabbage is brown and the egg is set. 

HOT SLAW— I 

Chop half a cabbage fine, sprinkle with flour, 
pour over a tablespoonful of melted butter and 
put into the oven. Beat together one table- 
spoonful each of mustard and olive-oil, add one 
teaspoonful of sugar and one egg well beaten 
with three-fourths cupful of cream. Bring to 
the boil, season with salt and pepper, pour over 
the hot cabbage, and serve. 

HOT SLAW— II 

Chop fine a small hard cabbage. Melt half a 
cupful of butter in a saucepan and put in the 
cabbage in layers, sprinkling each layer with 
salt, pepper, and flour. Add enough water to 
keep from burning, cover and cook until tender, 
stirring frequently, and adding more water as 
required. When tender, add half a cupful of 
vinegar, bring to the boil, and serve. 

HOT SLAW— III 

Bring a cupful of vinegar to the boil, add a 
tablespoonful each of butter and sugar, half a 
teaspoonful of made mustard, and salt and black 



105 Win^s to Cook Cabbage 97 

pepper to season. Pour over a small cabbage 
which has been shredded very fine, heat thor- 
oughly, and serve. 

HOT SLAW— IV 

Boil a shredded cabbage until tender in salted 
water to cover. Drain thoroughly, pressing out 
all the liquid. Bring to the boil half a cupful 
of vinegar with a tablespoonful of butter, and 
salt, pepper, and cayenne to season highly. 
Pour over the cabbage, mix thoroughly, reheat, 
and serve. 

HOT SLAW— V 

Beat together the yolks of two eggs and one- 
fourth cupful of cold water. Add a tablespoon- 
ful of butter and salt and pepper to season. 
Cook over boiling water, adding gradually one- 
fourth cupful of hot vinegar. When smooth and 
thick pour over shredded cabbage, reheat, and 
serve. 

HOT SLAW— VI 

Mix together the beaten yolk of an egg, a 
teaspoonful of butter, half a cupful each of 
cream and vinegar, a tablespoonful of sugar, 
and a teaspoonful each of mustard and celery 
seed. Heat thoroughly, and when smooth and 
thick, heat shredded cabbage in the sauce, and 
serve. 



98 ibow to Cook IDegetableg 

COLD SLAW— I 

Shred a white cabbage fine and soak in ice- 
water. Make a dressing of the yolks of two hard- 
boiled eggs, one egg well beaten, half a cupful of 
olive-oil, the juice of a lemon, and mustard, 
salt, and pepper to taste. Drain the cabbage 
thoroughly, mix with the dressing, and serve 
very cold. 

COLD SLAW— II 

Mix together a teaspoonful each of salt and 
dry mustard, one tablespoonful of sugar, one egg 
slightly beaten, three tablespoonfuls of melted 
butter, and three-fourths of a cupful of cream. 
Cook over boiling water, adding gradually 
one-fourth cupful of vinegar and stirring con- 
stantly. Strain and cool. Soak shredded cabbage 
in cold water until crisp, drain, dry thoroughly, 
mix with the dressing, and serve very cold. 

COLD SLAW— III 

Shred the cabbage very fine on a cabbage 
cutter and mix with a very sour mayonnaise 
to v^hich a few capers have been added. 

COLD SLAW— IV 

Soak a quart of shredded cabbage in cold 
water for an hour. Cook a tablespoonful each 
of chopped onion and celery in four tablespoon- 
fuls of vinegar for fifteen minutes, adding a 



105 llCla^s to Cooh Cabbage 99 

bit of bay-leaf if desired. Thicken half a cupful 
of boiling milk with a tablespoonf ul of corn-starch 
rubbed smooth in a little cold milk. Take 
from the fire, add the yolks of two eggs well 
beaten, and strain the vinegar into the sauce. 
Add a tablespoonful of butter broken into small 
bits, and cool. Drain the cabbage thoroughly, 
mix with the dressing, and serve. 

COLD SLAW— V 

Shred a small cabbage, cover with cold water, 
and soak for an hour. Beat together two eggs 
and half a cupful of sour cream. Add two table- 
spoonfuls of boiling vinegar and one table- 
spoonful of butter. Cook until it thickens, take 
from the fire, season with salt and pepper, 
mix with the drained cabbage, cool, and serve. 

COLD SLAW A LA MAY IRWIN 

Shred a cabbage very fine. Beat three eggs 
very light, add half a cupful each of cream 
and milk, and a heaping tablespoonful of butter 
melted. Bring to the boil four tablespoonfuls 
of vinegar, with dry mustard, pepper, and salt 
to season. Add the egg mixture very slowly, 
stirring constantly, and pour hot over the cab- 
bage. Serve very cold. 

CABBAGE ROLLS— I 

Make a stuffing of one cupful each of boiled rice 
and lentils, a chopped onion, and half a cupful of 



loo 1bow to Cook VcQCtnblcB 

chopped nuts, pecans preferred. Add salt and 
pepper to season. Cover a savoy cabbage with 
boiling water and let stand until the leaves are 
soft. Cut out the heavy mid-ribs and wrap 
bits of the stuffing in large soft pieces of the 
leaves. Pack the rolls carefully into a buttered 
saucepan, cover with boiling water, add the 
juice of a lemon, and a clove of garlic, and cook 
slowly uncovered for thirty minutes, drain 
carefully, and strain the cooking liquid. Thicken 
one and one-half cupfuls of the cooking liquid 
with a tablespoonful each of butter and flour 
cooked together. Take from the fire, add 
the well-beaten yolks of four eggs, and cook over 
water until thick and smooth, season with salt and 
tarragon vinegar, strain over the rolls, and serve. 

CABBAGE ROLLS— II 

Parboil the white leaves of a large cabbage, 
cool, drain, and remove the large ribs. Make 
a stuffing of equal parts of sausage meat and 
boiled rice, seasoning with chopped onion 
and minced parsley. Roll tablespoonfuls of 
the mixture in the leaves and pack closely 
in a saucepan. Cover with well-seasoned stock 
and cook slowly for an hour. Drain, thicken 
the cooking liquid with flour browned in butter, 
add more butter, pour over the rolls, and serve. 

CABBAGE ROLLS— III 

Chop fine enough cold cooked meat to make 
two cupfuls, add a chopped onion, and pepper 



105 IKIlass to Coo?; Cabbage loi 

and salt to season highly. Cover a large head 
of cabbage with boiling water and let stand until 
the leaves are wilted. Drain, remove the leaves, 
and roll tablespoonfuls of the meat mixture in 
large soft pieces of the leaves. Pack the rolls 
closely in a saucepan and squeeze over the 
juice of a lemon. Cover with boiling water 
and cook slowly for twenty minutes. Take up 
the rolls and thicken the cooking liquid with 
two tablespoonfuls each of butter and flour 
cooked together. Take from the fire, add the 
yolks of two eggs beaten smooth with a little 
cold water, and heat slowly until thick, but do 
not boil. Strain the sauce over the rolls and 
serve immediately. 

CABBAGE ROLLS— IV 

Mix together half a cupful of boiled rice, one 
pound of lean raw beef chopped, and salt, 
pepper, and onion- juice to season highly. 
Soak eight large leaves of cabbage for a few 
minutes in boiling water. Roll a portion 
of the meat mixture in each leaf and tie 
with twine. Put into a kettle with enough 
water nearly to cover, one cupful of canned 
tomatoes, a chopped onion, and two table- 
spoonfuls each of vinegar and sugar. Sim- 
mer slowly until the cabbage leaves are tender. 
Skim out, remove the strings, and reheat in 
the sauce, thickening it with flour browned 
in butter. 



I02 Ibow to Cool? IDe^etables 

CABBAGE AU GRATIN 

Boil a head of cabbage until tender in salted 
water to cover, drain, and chop fine. Put in 
layers in a buttered baking-dish, alternating 
with White Sauce to which a seasoning of lemon- 
juice has been added. Have sauce on top. 
Sprinkle with crumbs and grated American 
cheese, dot with butter, and brown in the oven. 
The cabbage should be soaked in cold salted 
water for an hour before boiling, or omit the 
lemon-juice and cheese and use Cream Sauce to 
which two chopped hard-boiled eggs have been 
added. 

CABBAGE AND BACON— I 

Boil half a pound of salt pork until nearly- 
cooked. Put two or three slices of thin bacon 
into a saucepan and lay upon it a cleaned and 
quartered cabbage. Lay the pork on top and 
cover with stock, adding grated nutmeg, minced 
parsley, and pepper to season. Simmer until the 
cabbage is tender. Take up on a hot dish , putting 
the salt pork and bacon on top. Thicken the 
cooking liquid with a tablespoonful of flour 
rubbed smooth in a little cold water, pour over the 
cabbage, and serve. 

CABBAGE AND BACON— II 

Boil a cleaned and quartered cabbage in two 
waters, adding half a pound of sliced bacon 



105 Win^e to Qoo\{ Cabbage 103 

to the second water. Drain thoroughly, season 
with pepper, salt, and vinegar, and garnish 
with slices of hard-boiled eggs. 

CABBAGE WITH OYSTERS 

Cut in two a small cabbage. Soak in cold 
water for an hour, drain, and cover with boiling 
water to which a teaspoonful of salt and a pinch 
of soda have been added. Boil for five minutes, 
drain, cover with fresh boiling water, and boil 
until tender. Drain, arrange on a platter, 
and moisten thoroughly with cream or melted 
butter. Cover with broiled oysters, season with 
salt, pepper, and curry powder, and serve. 

CABBAGE WITH SAUSAGE 

Fry six sausages crisp and brown. Take up 
the sausage and reheat cold cooked chopped 
cabbage in the fat, seasoning with pepper and 
salt. Take up on a hot platter, garnish with 
the sausages, and serve. 

CABBAGE WITH SOUR CREAM 

Chop fine a small head of cabbage and cook 
in water enough to keep from burning, sea- 
soning with salt and pepper. Beat together 
two eggs, one half cupful each of sour cream 
and vinegar, and two tablespoonfuls of melted 
butter. Bring to the boil, pour over the cab- 
bage, and serve. 



I04 ibow to Goofi XOcQctnblce 

SMOTHERED CABBAGE 

Shred a small head of cabbage fine and season 
with salt and black pepper. Cook in a covered 
saucepan with a cupful of butter, or drippings, 
stirring frequently. Serve very hot. Half a 
cupful of milk and a tablespoonful of butter may 
be added. 

CABBAGE PUDDING— I 

Cut the cabbage very fine and put into a 
baking-dish with alternate layers of bread- 
crumbs, seasoning with salt, pepper, and butter. 
Fill the pan with milk and bake slowly until 
done. Serve in the baking-dish. 

CABBAGE PUDDING— II 

Boil a small white head of cabbage until 
thoroughly done, adding a slice or two of bacon if 
desired. Drain, chop fine, add a tablespoonful 
of butter, three eggs beaten smooth with a cupful 
of milk, salt and pepper to season, and a pinch of 
mustard. Put into a buttered baking-dish, 
sprinkle with crumbs, dot with butter, and bake 
until firm. 

DUTCH CABBAGE 

Shred a white cabbage and cook it slowly for 
four or five hours with enough water to keep 
from burning. Half an hour before serving 
time, season with salt and black pepper and add 



105 "Mw^e to Qook Cabbage 105 

a cupful of sour cream. Cook slowly until the 
liquid is nearly absorbed, add a tablespoonful 
of vinegar, and serve. 

SWISS CABBAGE 

Clean and trim a small cabbage, remove the 
centre and fill with sausage meat, spreading 
layers of the meat between the leaves. Tie 
firmly in cheese-cloth or netting and boil until 
the cabbage is tender. Drain, remove the cloth, 
pour over a little hot vinegar, and serve. 

SWEDISH CREAMED CABBAGE 

Cook shredded cabbage for fifteen minutes in 
boiling water to cover. Drain, cover with 
milk, and add salt, pepper, and mace to season. 
Cook until the milk has boiled away so that it 
merely moistens the cabbage. Add a lump of 
butter and serve. 

SWEET AND SOUR CABBAGE 

Shred fine enough cabbage to make a quart and 
add two sour apples peeled and sliced. Put 
two tablespoonfuls of butter into a saucepan 
and when it is hissing hot, add the cabbage and 
apples. Pour over boiling water to cover and 
cook until tender. Sprinkle with two table- 
spoonfuls of flour, season with salt and pepper, 
add four tablespoonfuls of brown sugar and two 
tablespoonfuls of vinegar. If red cabbage is 



io6 Ibow to Qoo\\ tuegetables 

used soak it in boiling water for half an hour, 
changing the water two or three times. 

BUTTERED CABBAGE 

Trim, quarter, and core a small cabbage. 
Parboil, cool, drain, cut up, and fry in butter, 
seasoning with salt and pepper. Add a pint 
of stock, and cook slowly until done. Drain 
off most of the liquid, moisten with Veloute 
Sauce, and serve. 

RAGOUT OF CABBAGE 

Boil a cabbage in salted water for ten 
minutes. Drain and chop. Put into a sauce- 
pan half a cupful of butter, and when it is 
melted add the cabbage with salt and pepper 
to season and one and one-third cupfuls of 
stock. Cover and cook slowly for two hours. 
Remove the cover and cook quickly until the 
liquid is nearly all absorbed. Serve very 
hot. 

STEAMED CABBAGE 

Clean and trim a small cabbage and shave it 
very fine with a sharp knife or patent slicer. Put 
into a saucepan with enough water to keep from 
burning. Cover closely and cook until tender, 
adding a very little water occasionally. Take 
from the fire, add salt, pepper, and vinegar to 
season, and serve, 



105 m^^B to Cook Cabbage 107 

MINCED CABBAGE 

Drain a boiled cabbage and chop fine. Reheat 
with two tablespoonfuls of butter and one of 
flour. Season with salt, pepper, and two table- 
spoonfuls of vinegar. Stir constantly for five 
minutes and serve with a garnish of sliced hard- 
boiled eggs. 

CABBAGE HEARTS AND PEAS 

Chop fine two cabbage hearts and cook until 
tender with an equal quantity of shelled peas, 
adding a teaspoonful of chopped mint. Drain, 
season with salt, pepper, and butter, and serve. 

MOCK CAULIFLOWER 

Boil a cleaned and quartered cabbage in 
salted water to cover, drain and cut into pieces. 
Reheat in Cream Sauce and add a teaspoonful 
each of butter, minced parsley, and sugar. 
Season with salt, pepper, and grated nutmeg. 

CABBAGE A L' ALSACE 

Boil a cleaned cabbage in two waters, drain, 
cool, and chop. Reheat with a cupful of stock 
and salt and paprika to season. Cook until nearly 
dry, add a tablespoonful of butter and the 
juice of a lemon, and serve, 

CABBAGE A L'ALLEMANDE— I 

Cook two quarts of chopped cabbage until ten- 



io8 ibow to Cook tDegetableg 

der in boiling salted water to cover. Drain 
and reheat with two tablespoonfuls of butter, 
and salt and pepper to season. Pour over half 
a cupful of boiling vinegar, keep hot for fifteen 
minutes, and serve. 

CABBAGE A L'ALLEMANDE— II 

Shred a cabbage fine and cook with a table- 
spoonful of butter in enough salted water to keep 
from burning. While cooking add alternately, 
a little at a time, half a cupful each of sugar and 
vinegar. Cook slowly until done, stirring fre- 
quently, and color brown with a little caramel 
or kitchen bouquet. 

CABBAGE A L'ALLEMANDE— III 

Shred a small head of cabbage. Brown 
slightly in olive-oil or butter, sprinkle with salt 
and pepper, add two or three tablespoonfuls of 
vinegar and a small onion chopped fine. Cover 
and simmer for an hour. Serve very hot. The 
onion may be omitted. Add a little stock or 
water if too dry. 

CABBAGE A LA BOURGEOISE 

Clean and cut up a cabbage. Fry a teaspoon- 
ful of chopped onion in butter, add the cabbage, 
and season with salt, pepper, and grated nutmeg. 
Cook over a slow fire, turning frequently to pre- 
vent burning. 



105 Mai20 to Cook Cabbage 109 

CABBAGE A LA FLAMANDE— I 

Shave fine a large red or purple cabbage. 
Cook slowly for fifteen minutes in boiling water, 
drain, and chop fine. Reheat with a tablespoon- 
ful of butter, a chopped onion, salt and pepper 
to season, and a pinch of powdered cloves. 
Cover and simmer for forty-five minutes, stirring 
occasionally. Add a tablespoonful of butter, 
and serve at once. 

CABBAGE A LA FLAMANDE— II 

Make a stuffing of bread-crumbs or boiled rice, 
mixed with chopped cooked meat or fish, sea- 
soning with bacon, chopped onion, and sweet 
herbs. Add enough beaten egg to bind. Trim 
and parboil a large head of cabbage, drain, cool, 
scoop out the centre, and fill with the stuffing. 
Tie in netting and boil for an hour in stock to 
cover. Drain, remove the netting, reduce the 
liquid by rapid boiling, thicken it with flour 
cooked in butter, strain over the cabbage, 
and serve. 

CABBAGE A LA FRANQAISE— I 

Chop fine cold boiled white cabbage and 
drain, pressing out all the water. Season with 
salt, pepper, and melted butter, moisten with 
cream and two well-beaten eggs. Turn into a 
buttered frying-pan and cook slowly until brown 
on the under side. Place a hot dish over the 
frying-pan and turn out. 



no lbow to Cook tDe^etablea 

CABBAGE A LA FRANQAISE— II 

Trim and quarter a cabbage and soak it for an 
hour in salted water. Drain and boil for twenty- 
minutes in an uncovered saucepan with a table- 
spoonful of salt and a pinch of soda added to 
the water. Drain, press out the liquid, chop 
fine, sprinkle with flour, and reheat with a little 
melted butter. Garnish with slices of lemon and 
serve. 

CABBAGE A LA FRANKFORT 

Shred a cabbage and simmer until it begins to 
soften in a little butter or lard. Add an onion 
stuck with cloves, cover with boiling water, sim- 
mer for an hour, remove the onion, add a table- 
spoonful of vinegar, and serve. 

CABBAGE A L'lTALIENNE 

Boil a cabbage until tender, changing the water 
once. Drain, cool, chop, and season with salt and 
pepper. Arrange in layers in a buttered baking- 
dish, alternating with buttered crumbs and 
grated Parmesan cheese. Have crumbs and 
cheese on top. When the dish is nearly full, 
pour in a cupful of well-seasoned beef stock, 
and bake for half an hour. 

CABBAGE A LA MACKENZIE 

Shred a cabbage fine. Soak in ice-water, and 
drain thoroughly. Mix with cream whipped 



105 "Mn^e to Cook Cabbage m 

solid, seasoning with salt only. Serve at once 
with toasted crackers and cheese. 

CABBAGE A LA NAVARRAISE 

Trim, quarter, and core two small cabbages. 
Parboil, cool, and drain, pressing out the water. 
Cut in small pieces and reheat in melted butter, 
seasoning with salt, pepper, and grated nutmeg. 
When it has browned a little, add a bunch of 
parsley, two cloves of garlic, a pinch of powdered 
cloves, and two cupfuls of Veloute Sauce. 
Cover and cook for an hour or more. Remove 
the parsley and garlic and serve. 

CABBAGE A LA PROVENCE 

Trim, slice, and parboil a small cabbage. Drain 
and season to taste with salt, pepper, butter, 
parsley, thyme, bay-leaf, clove, and chopped 
onion or garlic. Cover with white stock and cook 
for an hour. Take up the cabbage and arrange 
on slices of toast. Reduce the liquid half by 
rapid boiling, strain over the cabbage, and 
serve. 

CABBAGE A LA RUSSE 

Slice a firm cabbage very thin. Soak for half 
an hour in cold water, and drain, pressing out 
all the liquid. Cover with boiling salted water 
and cook uncovered for fifteen minutes. Drain 
thoroughly. Reheat for ten minutes with a 



112 1bow to Cool? tt)egetable6 

cupful of cream, and salt and pepper to season, 
then add a tablespoonful of butter and serve, 

PICKLED RED CABBAGE WITH OYSTERS 

Cook a pickled red cabbage in boiling water 
for fifteen minutes. Drain, dry with a cloth, 
and reheat with a little butter and enough stock 
to cook it. Boil slowly until done, seasoning 
with pepper. Drain, surround with stewed 
oysters, and serve. 

SMOTHERED RED CABBAGE— I 

Shred a red cabbage and cook until tender with 
a sliced onion and enough butter to keep from 
burning. When tender season with salt, pepper, 
and butter, add two tablespoonfuls of sugar and 
half a cupful of Rhine wine or white vinegar. 

SMOTHERED RED CABBAGE— II 

Trim and quarter a small red cabbage, soak 
in cold water, drain, and cut into very thin 
slices. Press out the water and put into a 
saucepan in which a slice of chopped salt pork 
has been fried brown and crisp. Add a sour 
apple, chopped, and enough water to keep from 
burning. Cover and cook slowly, adding more 
water if needed. When nearly done add vinegar 
to taste. It should be nearly dry when done. 

STEWED RED CABBAGE— I 

Cut the cabbage very fine and put it into a 



105 Mass to dooft Cabbage 113 

colander. Pour boiling water through it three 
times and drain thoroughly. Fry a chopped 
onion in butter or drippings, add the drained 
cabbage and enough cold water to cover. Add 
two bay-leaves and a pinch of salt, and boil until 
tender. Take out the bay-leaves, season to 
taste with sugar and vinegar, and thicken with a 
teaspoonful or more of flour rubbed smooth 
with a little cold water. 

STEWED RED CABBAGE— II 

Shred a red cabbage very fine. Put into a 
kettle with five sour apples peeled and quartered, 
pepper and salt to season highly, one tablespoon- 
ful of sugar, and a pinch of powdered cloves. 
Add water to cover and boil until tender, adding 
more liquid as needed. There should not be over 
one cupful of water when done. Add a tablespoon- 
ful of butter, simmer for ten minutes, and serve. 

STEWED RED CABBAGE— III 

Shred a large red cabbage and put it into a 
saucepan with two tablespoonfuls of butter, 
a cupful of vinegar, and two cupfuls of well- 
seasoned stock. Cook slowly until tender, 
season with salt and pepper, drain, and serve 
on a platter with a garnish of cooked sausages. 

STEWED RED CABBAGE— IV 

Clean a red cabbage and trim off all tough 
parts. Peel and slice a large onion and fry 



114 1bow to Cook Degetables 

it in butter, seasoning with salt and pepper. 
Add a cupful or more of stock or gravy and 
the cabbage. Pour half a cupful of vinegar over 
the cabbage, cover tightly, and cook slowly for 
an hour or more, stirring occasionally. Serve 
very hot. 

RED CABBAGE A L'ALLEMANDE— I 

Slice thin a red cabbage, put into a saucepan, 
cover with boiling water, add a teaspoonful of 
salt, a tablespoonful of butter or drippings, and 
half a cupful of vinegar. Cook slowly for two 
hours, sprinkle over a teaspoonful of flour, and 
cook ten minutes longer. 

RED CABBAGE A L'ALLEMANDE— II 

Slice enough red cabbage to make a quart, and 
soak for an hour in cold water. Drain and put 
into a saucepan with two tablespoonfuls of 
butter, one tablespoonful of minced onion, and 
salt, cayenne, and grated nutmeg to season. 
Cover and cook until the cabbage is tender. 
Add two tablespoonfuls of vinegar and a 
teaspoonful of sugar, heat thoroughly, and 
serve. 

RED CABBAGE A L'ALLEMANDE— III 

Clean, trim, and slice a large red cabbage. 
Put half a cupful of butter into a saucepan, add 
the cabbage, with salt, pepper, and powdered 
sugar to season. Cover and cook slowly in the 



105 Mass to Cook Cabbage us 

oven for three or four hours, stirring occasionally. 
Serve in a deep vegetable dish. 

RED CABBAGE A L'ALLEMANDE— IV 

Trim a red cabbage and soak in cold water 
for an hour. Drain and shred, removing the 
core. Fry a small onion soft in butter, add the 
cabbage, with salt and pepper to season, cover 
and cook very slowly until the cabbage is tender. 
Add four tablespoonfuls of vinegar and one 
cupful of Claret. Cook rapidly for fifteen 
minutes, stirring constantly. 

RED CABBAGE A LA BABETTE 

Slice a red cabbage very fine, sprinkle with 
salt, and add a peeled and sliced sour apple. 
Stew slowly a tablespoonful of drippings, a 
chopped onion, and enough hot water to keep 
from burning. When tender, season with vine- 
gar, powdered cloves, brown sugar, and cinna- 
mon. This is a Jewish recipe. 

RED CABBAGE A LA FLAMANDE— I 

Trim and quarter a red cabbage. Scald, drain, 
and chop fine. Simmer for an hour in a covered 
saucepan with a tablespoonful of butter, a 
chopped onion, a bay-leaf, two cloves, a tea- 
spoonful of salt, and a small piece of chili 
pepper. Stir occasionally, take out the bay- 
leaf, add a heaping tablespoonful of butter, 
and serve. 



ii6 ibow to Qook Degctables 

RED CABBAGE A LA FLAMANDE— II 

Cut a pound, of salt pork into dice and fry it 
light brown, adding a little more fat if necessary. 
Add two sliced red cabbages, salt and pepper 
to season, and half a dozen peeled, cored, and 
sliced tart apples. Add a cupful of stock and 
a wineglassful of brandy. Bring to the boil, 
cover with buttered paper, then cover the sauce- 
pan and bake for two hours. Drain off the 
fat and serve. 

RED CABBAGE A LA HOLLANDAISE 

Trim and shred a red cabbage and soak it 
in cold water for an hour. Parboil for five 
minutes, then drain. Fry a small chopped 
onion soft in butter, add the cabbage and 
four tart apples, peeled, cored, and chopped. 
Season with salt and pepper and cook un- 
covered for thirty minutes, stirring occasion- 
ally. Add half a cupful of cream, reheat, and 
serve. 

RED CABBAGE A LA HEIDELBERG 

Shred a red cabbage and put into a heap- 
ing tablespoonful of butter or drippings 
melted. Add three tablespoonfuls of vinegar, 
an onion stuck with three cloves, and a tea- 
spoonful of salt. Simmer slowly for two hours, 
adding enough stock or water to keep from 
burning. 



105 Timass to Cooft CaDbage 117 

RED CABBAGE A LA HONGROISE 

Shred a red cabbage very fine. Cook until 
tender in salted and acidulated water to cover, 
adding a tablespoonful of sugar. When half 
done, add a tablespoonful of butter and four 
or five sour apples peeled, cored, and sliced. Boil 
until well done. Serve with roast duck or goose, 
or fried sausages. 



FIFTY-SIX WAYS TO COOK 
CARROTS 

BOILED CARROTS 

Cook peeled and sliced carrots in salted boiling 
water to cover. Drain and serve with melted 
butter. 

BOILED CARROTS WITH CABBAGE 

Peel the carrots, cut into thin strips, and cook 
until tender in salted mutton stock to cover with 
twice the quantity of shredded cabbage. Cook 
together a tablespoonful each of flour and 
drippings and add enough of the cooking liquid 
to make a smooth thick sauce. Season with 
brown sugar and cinnamon, pour over the drained 
vegetables, and serve. A pinch of ground ginger 
may be added to the mutton stock. This is a 
Jewish recipe. 

STEWED CARROTS— I 

Cook a quart of diced carrots in boiling salted 
water until tender, and drain. Thicken the 
cooking liquid with flour cooked in butter, 
season with pepper and sugar, reheat the carrots 
in the sauce, and serve. 

ii8 



3fitts*Slx Mass to Gooft Carrots 119 

STEWED CARROTS— II 

Parboil a bunch of carrots, drain, and cut 
into dice. Put into a saucepan with two small 
onions chopped, pepper, salt, and minced parsley 
to season and enough Drawn-Butter Sauce to 
moisten. Simmer half an hour and serve. 

STEWED CARROTS— III 

Scrape whole carrots and soak for half an hour 
in cold water. Drain and cook for forty-five 
minutes in salted water to cover. Drain, cut 
into thin slices or dice, and cook for half an hour 
in stock to cover, seasoning with pepper and salt. 
Add four tablespoonfuls of cream or milk and a 
tablespoonful of butter rolled in flour. Bring 
to the boil and serve. Water may be used 
instead of stock if another tablespoonful of 
butter is added. 

STEWED CARROTS— IV 

Peel and slice eight large carrots and cook 
until tender in equal parts of stock and water. 
Add two tablespoonfuls of butter and salt, 
pepper, and grated nutmeg to season. Thicken 
the cooking liquid with a tablespoonful each of 
flour and butter cooked together, add a table- 
spoonful of minced parsley, a teaspoonful 
of sugar, and a heaping tablespoonful of butter 
broken into small bits. Serve as soon as the 
butter is melted. 



I20 iDow to Gooft IDegetablcs 

STEWED CARROTS— V 

Scrape the carrots and slice lengthwise. Wash 
in cold water, drain, cover with boiling salted 
water, and cook for an hour. Drain, season with 
butter, pepper, and salt, moisten with cream, 
and serve very hot. The cream may be omitted. 

STEWED CARROTS— VI 

Scrape, wash, and cut the carrots into dice. 
Cook until tender in salted water to cover. 
Drain ofE nearly all the water, sprinkle with 
sugar, and cook until the liquid is absorbed. 
Reheat in Cream Sauce, sprinkle with minced 
parsley, and serve. 

STEWED CARROTS— VII 

Peel and cut the carrots into dice. Cook 
for an hour in boiling salted water to cover. 
Drain, sprinkle with salt and sugar, add two 
tablespoonfuls of butter, pepper to season, and 
enough rich stock to moisten. Cook rapidly 
until the stock has been nearly absorbed. 
Serve very hot. 

STEWED CARROTS— VIII 

Peel and slice half a dozen carrots. Boil until 
tender in salted water to cover, changing the 
water three times. Drain, dry, and fry brown 
in butter, seasoning with salt and pepper. 
Dredge with flour, add a cupful of cream, and 



3fffti2*Sfx TIClass to Cooft darrots 121 

cook slowly until the sauce is smooth and thick. 
Serve immediately. 

CARROTS STEWED IN CREAM 

Wash and slice enough carrots to make two 
cupfuls. Simmer until nearly tender in stock 
to cover. Add a cupful of cream, thicken with 
a tablespoonful of butter rolled in flour, season 
with salt and pepper, and serve. 

FRIED CARROTS 

Clean and parboil the carrots, drain, cut into 
thin slices lengthwise, dip in egg and crumbs, 
and fry in deep fat. 

CARROTS SAUTE— I 

Boil two cupfuls of peeled and diced carrots 
for half an hour in salted water to cover. Drain 
and cover with stock. Cook rapidly, uncovered, 
until the stock is nearly evaporated, add a 
tablespoonful of butter, and serve. 

CARROTS SAUTE— II 

Cut scraped spring carrots into thin slices 
and cook until tender in water to cover. Drain, 
and reheat in butter, seasoning with sugar, 
pepper, and salt. Do not allow the carrots 
to fry. Sprinkle with minced parsley and 
powdered chervil before serving. The chervil 
may be omitted. 



122 Ibow to Cooft Degetables 

CARROTS SAUTE A LA FRANQAISE 

Scrape and wash a dozen young carrots, cover 
with cold salted water, and boil until tender. 
Drain and fry brown in butter, adding a pinch of 
sugar. Season with salt and pepper, sprinkle 
with minced parsley and lemon-juice if 
desired. 

SPRING CARROTS— I 

Trim and scrape two bunches of spring carrots. 
Parboil for ten minutes in salted water to cover. 
Drain, and rinse in cold water. Put into a deep 
baking-dish with two tablespoonfuls each of 
butter and sugar and two cupfuls of well-seasoned 
beef stock. Cover and cook slowly until tender. 
Drain, reduce the liquid by rapid boiling, pour 
over the earrots, and serve. 

SPRING CARROTS— II 

Leave the stalks on. Scrape and boil in salted 
water until tender. Pour over a Cream Sauce, 
seasoning it with minced parsley and lemon- 
juice. 

CARROTS WITH LEMON SAUCE 

Peel and cut into dice a pint of carrots. 
Simmer in salted water until tender. Drain 
and reheat, seasoning with butter, sugar, paprika, 
minced parsley, and the juice of half a lemon. 
The sugar and lemon-juice may be omitted. 



3fitts*Slx Tima^g to Cooft Carrots 123 

CARROTS WITH FINE HERBS 

Wash and scrape three large carrots and cut 
into thick sHces. Cover with cold salted water, 
bring to the boil and cook until tender. Fry a 
chopped onion brown in butter, pour over two 
cupf uls of stock or water and boil for five minutes. 
Add the drained carrots and a teaspoonful of 
minced parsley. Cook for five minutes, take 
from the fire, and season to taste with salt, 
pepper, and lemon- juice. Serve with a garnish 
of toast points or croutons. 

CARROTS AND PEAS— I 

Cook separately until tender diced carrots 
and green peas. Drain, mix, and reheat in 
White, Bechamel, or Cream Sauce, or season 
with salt, pepper, and melted butter. 

CARROTS AND PEAS— II 

Clean and cut into dice enough carrots to 
make two cupfuls. Cook until tender in salted 
water, drain, and reserve one half cupful of the 
carrot liquid. Mix the carrots with an equal 
quantity of cooked green peas. Sprinkle with 
two tablespoonfuls of flour, add two table- 
spoonfuls of butter, and salt, pepper, and sugar 
to season. Add the half cupful of carrot liquid 
and half a cupful of stock, or use a cupful of 
either. Cook until smooth and thick, stirring 
constantly. Sprinkle with minced parsley, and 



124 1bow to doolfe Degetables 

serve. Carrots and peas may also be served with 
a Sweet-and-Sour Sauce. 

CARROTS AND ASPARAGUS 

Reheat in milk or white stock equal quantities 
of sliced cooked carrots and cooked asparagus 
cut into short pieces. Thicken with flour cooked 
in butter, take from the fire, and add the yolk 
of an egg well beaten. Season with salt, pepper, 
butter, and minced parsley. 

CARROTS AND TURNIPS 

Cut carrots and turnips into dice, or balls, 
using a French cutter, and cook separately until 
tender in salted water to cover. Drain, mix, 
and reheat in Cream Sauce. 

CARROTS IN TURNIP CUPS 

Peel two carrots and cut into very small dice. 
Cook slowly until tender in boiling salted water 
to cover, and drain. Peel half a dozen small 
white turnips and cut a slice from the stem end 
of each. Scoop out the pulp and cook both 
cups and covers in boiling water to cover until 
tender. Mix the cooked carrots with Cream or 
Hollandaise Sauce, or merely moisten with 
seasoned cream. Fill the turnip cups, put on the 
lids, stick a sprig of parsley in each, and serve. 
The lids may be left off and the carrots sprinkled 
with minced parsley. 



3fitti2*Slx "m^^e to aooft Carrots 125 

CREAMED CARROTS 

Scrape the carrots and boil until tender in 
salted water to cover. Drain and cut into slices, 
strips, balls, or dice. Reheat in a Cream Sauce 
and serve. Sprinkle with minced parsley if 
desired, and add a little onion-juice or chopped 
chives. 

CREAMED CARROTS A LA FRANQAISE 

Scald young carrots for five minutes, drain 
and rub off the skins with a coarse cloth. Slice 
thinly crosswise and simmer covered for half an 
hour with a tablespoonful of butter, salt, and 
pepper to season and enough hot water to keep 
from burning. Bring to the boil four tablespoon- 
fuls of cream, take from the fire, and pour upon 
the beaten yolks of two eggs. Heat, but do not 
boil, pour over the carrots, add a tablespoonful of 
minced parsley and serve. 

SWEET-AND-SOUR CARROTS 

Cook peeled and sliced carrots until tender in 
salted w:ater to cover. Drain and reserve the 
liquid. Serve with a Sweet-and-Sour Sauce, 
using the water the carrots were boiled in for 
liquid. 

CARROTS IN WHITE SAUCE 

Boil a dozen small French carrots in salted 
water to cover until tender. Drain, cut into thin 



126 1bow to Coolft \Dcgctable6 

slices, and saute in butter. Reheat in White 
Sauce seasoned with mace and add a cupful of 
cooked green peas. 

GLAZED CARROTS 

Prepare according to directions given for 
Carrots in White Sauce. Put into a baking-pan 
with a tablespoonful each of butter and sugar, 
half a cupful of stock, and a pinch of salt. Bake 
until the stock is reduced to glaze and the 
carrots are brown. Add a little lemon-juice 
with the stock if desired. 

CARROT CROQUETTES 

Cook until very tender enough peeled and 
sliced carrots to make a pint. Mash through 
a sieve and add the yolk of one egg well beaten, 
a tablespoonful of melted butter, and pepper 
and salt to season highly. Cool on ice, shape 
into croquettes or balls, dip in egg and crumbs, 
and keep on ice until firm. Fry in deep fat, 
drain, and serve very hot. 

SMOTHERED CARROTS 

Clean, scrape, and cut into dice enough carrots 
to make a pint. Soak in cold water for half an 
hour. Put into a double boiler with no liquid 
except that which clings to them. Cover 
tightly and cook until tender. Season with salt 
and pepper and pour over melted butter or White 
or Cream Sauce. 



3fifti2*Slx Ma^s to Gooft Carrots 127 

CARROT TIMBALES 

Cook four peeled and sliced carrots until tender 
in stock to cover. Drain and mash. Add two 
eggs well beaten, salt, pepper, and grated onion 
to season and a tablespoonful of cream. Mix 
thoroughly, put into small buttered timbale 
cups, put them in a baking-pan in boiling water, 
cover with buttered paper, and bake for twenty 
minutes. Turn out carefully, surround with a 
border of cooked peas, and serve, 

PICKLED CARROTS 

Peel and slice half a dozen large carrots. Cook 
slowly until tender in boiling water to cover. 
Drain and put into an earthen bowl with a slice 
of onion, two bay-leaves, a teaspoonful of celery 
seed, and vinegar to cover. Let stand for twenty- 
four hours before serving. 

PUREE OF CARROTS 

Wash and scrape four or five large carrots and 
boil until tender in stock to cover, adding an 
onion stuck with two cloves, a teaspoonful of 
butter, and salt and pepper to season. Press 
through a coarse sieve, season with butter, grated 
nutmeg, and sugar, and add enough stock to make 
it of the proper consistency. Serve with a border 
of mutton cutlets. 

CARROT HASH 
Peel and chop three carrots, simmer until 



128 lbow to Cooft Vegetables 

tender in two cupfuls of stock, adding a table- 
spoonful of chopped onion, a teaspoonful of 
sugar, and salt and pepper to season. Take 
from the fire and add the juice of half a lemon. 
Sprinkle with minced parsley and serve. 

BUTTERED CARROTS 

Cook peeled and sliced carrots until tender in 
boiling salted water. Drain and put into a 
saucepan with two tablespoonfuls each of butter 
and sugar, for each two cupfuls of carrots. 
Stir constantly until covered with syrup and 
colored a little. Sprinkle with lemon- juice and 
serve immediately, 

MASHED CARROTS 

Clean and split the carrots and boil until tender 
in salted water or stock to cover. Drain, press 
through a sieve, season with pepper, salt, and 
butter, and serve. A little cream may be 
added. It may be pressed into buttered 
individual moulds turned out in fancy shapes 
if desired. 

CARROT FRITTERS 

Boil a large carrot until very tender and 
press it through a sieve. Add two tablespoon- 
fuls of cream and two eggs well beaten. 
Shape into fritters or drop by spoonfuls into 
deep boiling fat. Drain and serve with Brown 
Sauce. 



ffitt^^Bix Mags to Cooft Carrots 129 

CARROTS A L'ALLEMANDE 

Melt two tablespoonfuls of butter and put into 
it a teaspoonful of chopped onion and six peeled 
carrots cut into thin slices. Season with salt, 
pepper, and grated nutmeg, adding from time to 
time enough water or stock to keep from burning. 
Thicken the sauce with a little flour made smooth 
with a little cold water or stock. Add a table- 
spoonful of minced parsley and serve. 

CARROTS A LA BECHAMEL 

Prepare according to directions given for 
Carrots a la Maitre d'H6tel and reheat in a 
, Bechamel Sauce, 

CARROTS A LA BOURGEOISE 

Peel two bunches of new carrots, parboil for 
two minutes, drain, and reheat in white stock 
to cover, with two tablespoonful of butter and a 
teaspoonful of sugar. Cover and cook for forty 
minutes. Drain, reduce the cooking liquid, 
thicken with flour cooked in butter, add a little 
more butter, and serve. 

CARROTS A LA CAMBRIDGE 

Fry a small chopped onion in biitter and add 
six carrots cut into thin slices, seasoning with 
salt, pepper, and grated nutmeg. Cook slowly 
until tender, adding water or stoclc as needed. 
Thicken the sauce with flour cooked in butter, 



130 1bow to Gooft VCQCUblCS 

and just before serving sprinkle with minced 
parsley. 

CARROTS A LA CARAMEL 

Cut boiled carrots into long thin strips. Fry- 
in equal parts of butter and drippings, seasoning 
with sugar, pepper, and salt. When brown 
sprinkle with minced parsely and serve. 

CARROTS A L'ESPAGNOLE 

Parboil, drain, and quarter two bunches of new 
carrots. Reheat with a tablespoonful of butter, 
a teaspoonful of sugar, and enough white stock 
nearly to cover. Cover and cook until tender. 
Add a cupful of Spanish Sauce, a tablespoonful 
of butter broken into small bits, and pepper and 
grated nutmeg to season. 

CARROTS A LA FLAMANDE— I 

Trim a bunch of young carrots, cover with 
boiling water, and let stand for five minutes. 
Drain, rub off the skin with a coarse cloth, cut 
into thin slices, and cook until tender in a cupful 
of water with a tablespoonful of butter and salt 
and pepper to season. Take from the fire and 
add the yolks of two eggs beaten with a cupful 
of cream and a tablespoonful of minced parsley. 
Heat gradually until smooth and thick, stirring 
constantly. Serve as soon as the sauce is 
smooth. A little sugar and grated nutmeg may 



3f(tts*Sii mai2s to Cook dacrots 131 

be added and only half a cupful of cream or milk 
used. 

CARROTS A LA FLAMANDE— II 

Scrape, slice, and cook a quart of carrots ifi 
salted water to cover until tender. Chop a 
small onion fine, fry it brown in butter, add the 
drained carrots and salt, pepper, sugar, and 
minced parsley to season. Cook for ten minutes 
add one and one-half cupfuls of stock, cover, and 
simmer for half an hour. 

CARROTS A L'lTALIENNE 

Scrape and slice half a dozen carrots and let 
stand for half an hour in cold water to cover. 
Drain and cook in stock to cover until tender, 
seasoning with salt and pepper. Thicken the 
cooking liquid with a tablespoonful each 
of butter and flour cooked together and 
color brown with kitchen bouquet, or beef 
extract, 

CARROTS A LA LILLOISE 

Peel and cut into very thin slices two bunches 
of spring carrots. Put into a saucepan with 
boiling salted water to cover, a teaspoonful 
or more of sugar, and a tablespoonful of butter. 
Cover and cook for half an hour. Add the yolks 
of three eggs beaten with a half-cupful of cream, 
a tablespoonful of butter, broken into small bits, 
and heat slowly until the sauce is smooth and 



132 Ibow to dooft IDegetableg 

thick. Sprinkle with minced parsley before 
serving. 

CARROTS A LA LYONS 

Peel and quarter two bunches of spring car- 
rots. Parboil for five minutes, drain, and cook 
until tender in stock to cover, adding a table- 
spoonful of butter and salt to season. Add half 
a cupful of Veloute Sauce, a little minced parsley, 
and two tablespoonfuls of butter broken into 
small bits. 

CARROTS A LA LYONNAISE 

Cut boiled carrots into small dice and fry in 
butter with a chopped onion. Season with 
pepper and salt, sprinkle with minced parsley, 
and serve. 

CARROTS A LA MAITRE D' HOTEL 

Scrape and wash new carrots and cook in boil- 
ing salted water until tender. Drain, and cut in 
small pieces or slices as preferred. Pour over 
a Maitre d' Hotel Sauce and serve hot. 

CARROTS A LA MARYLAND 

Clean and trim two bunches of spring carrots. 
Simmer until tender in boiling water to cover. 
Cook together one tablespoonful each of butter 
and flour, add two cupfuls of chicken stock, and 
cook until thick, stirring constantly. Take 
from the fire and add the yolks of two eggs 



^itt^^&ix "Ma^e to Cooft Carrots 133 

beaten smooth with a tablespoonful of cream. 
Season with salt and pepper and pour the hot 
sauce over the drained carrots. 

CARROTS A LA MAJESTIC 

Cut peeled and trimmed carrots into fancy- 
shapes with French vegetable cutters. Cook in 
butter without burning, moistening from time 
to time with stock or water. Season with salt, 
pepper, and powdered sugar. Just before serv- 
ing add a little melted butter and sprinkle 
with minced parsley. 

CARROTS A LA PROVENCE 

Peel and slice young carrots and let stand for 
half an hour in cold water. Drain and cook 
until tender in stock to cover, seasoning with 
salt, pepper, mace, sweet herbs, and parsley. 
Drain, strain the liquid, thicken it with flour 
browned in butter, pour over the carrots, and 
serve. 

CARROTS A LA POULETTE 

Wash, scrape, and scald the carrots. Drain, 
slice, and cook until done in stock to cover or in 
salted water to which a little butter has been 
added. Drain, cut in slices or dice, and serve with 
a Poulette Sauce. 

CARROTS A LA RUSSE 
Cut into dice enough peeled carrots to make 



134 lbow to cooft iDegetables 

two cupfuls. Brown in butter or drippings. 
Make a syrup of one cupful each of sugar and 
water and boil together for ten minutes. Pour 
over the carrots and cook slowly until the car- 
rots are tender. 



FORTY-NINE WAYS TO COOK 
CAULIFLOWER 

BOILED CAULIFLOWER— I 

Wash and trim a head of cauHflower and soak 
it for an hour in cold salted water, head down. 
Rinse thoroughly, cover with boiling salted 
water, and boil until done. Drain, and serve 
with any preferred sauce. 

BOILED CAULIFLOWER— II 

Prepare according to directions given for 
Boiled Cauliflower — I. Without draining, put it 
into a saucepan with two tablespoonfuls of 
butter and a little pepper. Cover tightly and 
cook over a slow fire for half an hour. Take up 
carefully, pour over the cooking liquid, and serve. 

BOILED CAULIFLOWER— III 

Prepare according to directions given for 
Boiled Cauliflower — I. Drain, and put into a 
serving-dish. Beat the yolks of two eggs, add a 
teaspoonful of cornstarch rubbed smooth with a 
little cold milk, and enough grated nutmeg to 
season. Pour slowly into a cupful of boiling 
cream, cook for a minute, pour over the cauli- 
135 



136 Dow to Cooft VcQcUblce 

flower, and serve. Instead of the eggs, half a 
cupful of the cooking liquid may be used, add' 
ing a large lump of butter. 

BOILED CAULIFLOWER— IV 

Clean and trim a head of cauliflower and boil 
until tender in salted water, adding either a 
teaspoonful of flour or a slice of bread to the 
water. Drain and pour over melted butter 
seasoned with salt, pepper, grated nutmeg, 
minced parsley, and vinegar or lemon-juice. 

BOILED CAULIFLOWER— V 

Tie a cleaned cauliflower in netting and cook 
until tender in boiling salted and acidulated 
water to cover. Drain and put into a deep 
serving-dish, flower upward. Pour over it 
a cupful of Drawn-Butter Sauce, seasoning with 
lemon-juice, pepper, and salt. 

BAKED CAULIFLOWER— I 

Prepare according to directions given for 
Boiled Cauliflower — I. Put into a buttered 
baking-dish, pour over a Drawn-Butter Sauce, 
sprinkle with crumbs, dot with butter, and add 
a little grated cheese if desired. Brown in the 
oven and serve in the baking-dish. 

BAKED CAULIFLOWER— II 

Prepare according to directions given for 
Creamed Cauliflower. Put into a buttered 



3forti2=1Klfne llClass to Cooft cauliflower 137 

baking-dish, cover with crumbs, dot with butter, 
and brown in the oven. Add grated cheese if 
desired. 

BAKED CAULIFLOWER— III 

Arrange cooked cauliflower flowerets in a 
buttered baking- dish with alternate layers of 
White, Cream, or B6chamel Sauce, adding more 
butter to the sauce. Cover with sauce, sprinkle 
with crumbs, and cheese, dot with butter, and 
bake in the oven. 

BAKED CAULIFLOWER— IV 

Prepare according to directions given for 
Boiled Cauliflower — I. Put into a baking-dish, 
cover with crumbs, dot with butter, and bake 
until brown. Pour a Cream Sauce around it and 
serve, or pour the sauce over, sprinkle with 
crumbs, and bake brown. Add a little grated 
cheese if desired. 

BUTTERED CAULIFLOWER 

Boil two cauliflowers in salted water until 
tender. Drain, separate into flowerets, range 
in a serving-dish, and season with salt and 
pepper. Heat a cupful of butter in a frying- 
pan without browning, skim, and put in 
enough fresh crumbs to make a smooth 
thin paste. Spread over the cauliflower and 
serve. 



138 Ibow to dooft iDegetableg 

CREAMED CAULIFLOWER 

Prepare according to directions given for 
Boiled Cauliflower — I, adding a pinch of soda to 
the water. Cook slowly until done, drain, cut 
into convenient pieces for serving, pour over 
a Cream Sauce and serve, or break into flower- 
ets and reheat in Cream Sauce. 

CAULIFLOWER SAUTE 

Separate cooked cauliflower into flowerets 
and brown slightly in butter, or marinate in 
French dressing and fry in oil. Sprinkle with 
minced parsley and serve. 

FRIED CAULIFLOWER— I 

Clean a cauliflower and separate into flowerets. 
Parboil for five minutes, change the water, and 
cook until tender, adding a tablespoonful of 
salt to the water. Drain, dry, and, if desired 
marinate in French dressing, dip in crumbs, 
then in an egg beaten with three tablespoonfuls 
of water, then in crumbs or batter. Fry in 
deep fat and serve with Tartar or Tomato 
Sauce. 

FRIED CAULIFLOWER— II 

Mix two tablespoonfuls of flour with the 
yolks of two eggs well beaten. Add enough 
water to make a thin paste, and salt to season. 
Fold in the stiffly beaten whites of the eggs and 



jforts«1Pllne TKHai^s to Gooft Cauliflower 139 

dip parboiled cauliflower flowerets into the batter. 
Fry in deep fat and serve hot. 

FRIED CAULIFLOWER A L'lTALIENNE 

Parboil two heads of cauliflower in salted 
water, drain, cool, and break into flowerets. Beat 
together three eggs, one cupful of milk, and two 
tablespoonfuls of olive-oil. Add salt and pepper 
to season and enough sifted flour to make a 
fritter batter. Beat with an egg-beater until 
very smooth. Dip each piece of cauliflower 
into batter and fry brown and crisp in deep fat. 

CAULIFLOWER FRITTERS 

Make a batter of a tablespoonful of melted 
butter, half a cupful of milk, the yoUc of an egg 
well-beaten, salt and pepper to season and a 
tablespoonful or more of flour. Separate freshly 
cooked cauliflower into convenient pieces. Dip 
in the batter and fry in deep fat. 

ESCALLOPED CAULIFLOWER— I 

Separate the cauliflower into flowerets and 
boil until tender in water to cover. Drain, and 
arrange on slices of buttered toast. Cook to- 
gether one tablespoonful each of butter and 
flour, add one cupful of milk or stock and cook 
until thick, stirring constantly. Season with 
salt, pepper, and grated nutmeg and add a 
tablespoonful of onion-juice. Take from the 
fire, add the yolks of three eggs well beaten, 



I40 1bow to cook iDegetables 

pour over the cauliflower, and serve at once. 
Allemande Sauce may be used instead. 

ESCALLOPED CAULIFLOWER— II 

Boil until tender, separate into small pieces, 
and pack stems downward in a buttered baking- 
dish, or use the cauliflower unbroken. Mix 
a cupful of bread-crumbs, two tablespoonfuls 
of melted butter, and enough cream or milk 
to moisten, pepper and salt to season, and one 
egg well beaten. Spread over the cauliflower, 
cover, and bake for six minutes, then uncover and 
brown. Serve in the same dish. 

ESCALLOPED CAULIFLOWER— III 

Prepare according to directions given for 
Creamed Cauliflower and put into a baking-dish 
in layers, alternating with chopped hard-boiled 
eggs. Cover with crumbs, dot with butter, and 
brown in the oven, or mix the sauce and eggs 
with the cooked cauliflower. The eggs may be 
omitted and grated cheese used instead. 

CAULIFLOWER IN CHEESE SHELL 

Use a pineapple or Edam cheese shell from 
which the cheese has been scooped out. Fill 
with creamed cauliflower, sprinkle with cheese, 
and bake on a cloth until thoroughly hot. 
Buttered crumbs may be spread over the top if 
desired. 



dfoctgslWinc Mas0 to Cook Cauliflower 141 

CAULIFLOWER IN CRUSTS 

Cut the tops from stale rolls, scoop out the 
crumbs, and toast or fry the shells thus made. 
Fill with creamed cauliflower and serve. 

MOCK CAULIFLOWER 

Boil a cleaned and quartered cabbage in 
salted water to cover, changing the water three 
times. When tender, drain, pressing out all the 
liquid, and chop fine. Beat together two eggs, 
a tablespoonful of butter melted, half a cupful 
of cream, and salt, pepper, and grated nutmeg 
to season. Mix thoroughly and bake in a 
buttered baking-dish. 

TIMBALE OF CAULIFLOWER 

Boil a large cauliflower in salted water to 
cover, adding half a cupful of flour to the 
water. Cook until soft, drain, and press through 
a sieve. Soak two cupfuls of fresh bread-crumbs 
in milk, squeeze dry, and press through a sieve. 
Mix with the caulifllower, add the yolks of three 
eggs well beaten, a tablespoonful of butter 
melted, salt and pepper to season, and the stiffly 
beaten whites of the eggs. Butter a mould, 
pour the puree into it, cover, and cook in boiling 
water nearly to the height of the mould for 
forty-five minutes. Take out carefully on a 
serving-dish, pour over it a rich Cream Sauce, 
and serve. 



142 1bow to Cooft Vegetables 

TIMBALES OF CAULIFLOWER 

Beat two eggs separately. Add to the yolks 
half a cupful of cold water, a tablespoonful of 
olive-oil, or melted butter, a pinch of salt, and 
one cupful of pastry flour. Fold in the stifHy 
beaten whites of the eggs and let stand for two 
hours. Dip a timbale iron into boiling lard, 
then into the batter, fry brown, and slip off the 
shell. Reheat just before serving, fill with hot 
creamed cauliflower, and serve. 

MASHED CAULIFLOWER— I 

Separate a cauliflower into flowerets and 
cook in boiling salted water until tender. Drain, 
press through a sieve, season with salt, pepper, 
and butter, reheat, and serve. 

MASHED CAULIFLOWER— II 

Boil and separate two heads of cauliflower. 
Fry a teaspoonful of chopped onion in butter 
and press through a sieve with the cauliflower. 
Moisten with Cream Sauce, season with salt and 
sugar, and reheat, adding a little cream if it is too 
thick. 

STEWED CAULIFLOWER 

Separate two heads of cauliflower into flower- 
ets, scald, drain, and cook until tender in stock 
to cover, seasoning with grated nutmeg. Drain 



3fortB*1Rine Win^6 to Cooft CauUtlower 143 

and reheat in butter with a little minced parsley. 
Serve very hot. 

CAULIFLOWER WITH DRAWN-BUTTER 

SAUCE 

Trim, and soak head downward in cold salted 
water for an hour. Drain, rinse, tie in netting, 
and cook slowly until tender in water or stock 
to cover. Drain, pour over a Drawn-Butter 
Sauce, and serve. Cream or Hollandaise Sauce 
may be used also. 

CAULIFLOWER WITH LEMON SAUCE 

Prepare according to directions given for 
Boiled Cauliflower — I. Cook one tablespoonful 
of flour in butter or drippings, and add a cupful 
or more of the water in which the cauliflower was 
cooked. Season with salt and pepper, take from 
the fire, and add the yolks of two eggs beaten 
smooth with the juice of half a lemon. Heat 
until thick but do not boil, pour the sauce over 
the cauliflower, and serve. 

CAULIFLOWER WITH MAYONNAISE 

Separate cold boiled cauliflower into large 
pieces and marinate with French dressing. 
Drain, cover with mayonnaise, and serve with a 
garnish of cooked slices of carrot. 

CAULIFLOWER WITH MUSHROOMS 

Steam a head of cauliflower until tender, 



144 1bow to Cooft iPegetables 

separate into flowerets and arrange each piece 
on a small round of buttered toast. Chop 
six fresh mushrooms and fry in butter. Add 
three tablespoonfuls of flour and when cooked, 
one and one-half cupfuls of white stock. Cook 
until thick, stirring constantly, then simmer 
for ten minutes. Take from the fire and add 
the yolks of three eggs beaten with the juice of a 
lemon. Heat until smooth and thick but do not 
boil. Season with salt and pepper, pour over 
the cauliflower, sprinkle with buttered crumbs, 
and brown quickly in a hot oven. 

CAULIFLOWER WITH PARMESAN CHEESE 

Trim the stem ends of four small cauliflower 
heads so that they will stand nicely in a dish. 
Boil until tender in salted water to cover and 
arrange in a deep serving-dish. Sprinkle 
thickly with grated Parmesan cheese and spread 
with a thick Cream or Drawn-Butter Sauce to 
which has been added the yolk of an egg beaten 
with the juice of half a lemon. Sprinkle with 
crumbs and cheese, dot with butter, and brown 
in the oven, or pour over a cupful of milk or 
Cream Sauce. Cover with buttered crumbs 
and bake for half an hour. 

CAULIFLOWER WITH STUFFING 

Make a stuffing of half a cupful each of minced 
veal and beef suet, four tablespoonfuls of bread- 
crumbs, a dozen small mushrooms chopped, and 



3Forti2*1R(ne Maigs to dooft Cauliflower 143 

salt, pepper, minced parsley, and grated onion 
to season. Cover the bottom of a small sauce- 
pan with thin slices of bacon and put cooked 
cauliflower flowerets tightly into it, heads down. 
Fill the interstices with the stuffing and pour 
over three eggs beaten in enough stock to cover 
the cauliflower and stuffing. Simmer slowly 
until the cauliflower is tender and the stock 
nearly absorbed. Turn upside down on a hot 
platter, taking care not to spoil the shape. 

CAULIFLOWER WITH TOMATO SAUCE 

Prepare according to directions given for 
Boiled Cauliflower — I, season with salt, pepper, 
and melted butter, pour over a Tomato Sauce 
and serve. A little sugar may be added to the 
Tomato Sauce. 

CAULIFLOWER A LA BEURRE NOIR 

Prepare according to directions given for 
Boiled Cauliflower — I. Brown half a cupful of 
butter in a frying-pan, taking care not to burn. 
Take from the fire and season with salt and 
pepper and a little lemon- juice or vinegar. 
Pour over the cauliflower and serve. Cauli- 
flower is sometimes served with plain melted 
butter. 

CAULIFLOWER A LA CAMBRIDGE 

Steam a cauliflower until tender and separate 
into convenient pieces. Mix together the 



146 l)ow to Cooft vegetables 

slightly beaten yolks of four eggs, one-fourth 
cupful of olive-oil, one and one-half teaspoonfuls 
each of salt, dry mustard and sugar, and a pinch 
of paprika. Add half a cupful of vinegar and a 
few drops of onion- juice. Cook over hot water 
until smooth and thick, take from the fire, add 
two tablespoonfuls of melted butter and one 
teaspoonful each of minced parsley and curry 
powder. Pour over the hot cauliflower and 
serve. 

CAULIFLOWER A L'EvSPAGNOLE 

Boil two heads of cauliflower, drain, separate 
into flowerets and fry partially in seasoned oil. 
Take up and fry a small chopped onion in the 
same fat. Add two cupfuls of Espagnole Sauce, 
a tablespoonful of chopped parsley, and the juice 
of a lemon. Pour over the cauliflower and 



CAULIFLOWER AU GRATIN— I 

Boil flowerets of cauliflower in salted water 
until nearly done and drain. Arrange in layers 
in a buttered baking-dish, with Cream Sauce 
between the layers and sprinkling each layer 
thickly with grated Parmesan cheese. When 
the dish is full, cover with sauce, sprinkle with 
cheese and crumbs, dot with butter, and brown 
in the oven. Serve in the baking-dish. Or use 
milk, crumbs, and bits of butter between the 
layers instead of Cream Sauce. 



3forti2*1Wfne llClass to Cool{ GauHtlower 147 

CAULIFLOWER AU GRATIN— II 

Prepare according to directions given for 
Boiled Cauliflower — I. Drain, and put into 
a deep baking-dish. Sprinkle thickly with 
grated cheese, pour over a Bechamel Sauce, 
brown in the oven, and serve in the same 
dish. 

CAULIFLOWER AU GRATIN— III 

Prepare according to directions given for 
Boiled Cauliflower — I, and cut into small pieces. 
Make half a cupful of Drawn-Butter Sauce, and 
add to it one tablespoonful of cream and one 
or two of grated Parmesan cheese. Put half the 
cauliflower into a buttered baking-dish, spread 
with the sauce, fill the dish, and cover with 
sauce. Sprinkle with crumbs and cheese, dot 
with butter, and bake fifteen minutes in a hot 
oven, or cut the cauliflower into quarters, 
pour over the sauce, sprinkle with crumbs or 
cheese, and bake. 

CAULIFLOWER A LA HONGROISE 

Prepare according to directions given for 
Boiled Cauliflower — I. Drain, separate into 
flowerets, and arrange in a buttered baking-dish. 
Chop a small onion fine and fry it in butter 
with four tablespoonfuls of stale bread-crumbs. 
Cook until brown, spread over the cauliflower, 
and serve immediately. 



148 Ibow to Cool? XOcgctablce 

CAULIFLOWER A L'lTALIENNE' 

Prepare two small heads of cauliflower ac- 
cording to directions given for Boiled Cauliflower 
—I. Drain and put into a baking-dish. Bring 
to the boil one cupful of white stock and half a 
cupful of cream. Take from the fire and add 
the yolks of two eggs and two tablespoonfuls 
of grated cheese. Stir the sauce over the fire 
until thick, pour over the cauliflower, sprinkle 
with salt, pepper, crumbs, and grated cheese, 
and bake for half an hour. 

CAULIFLOWER A LA MAITRE D'HOTEL 

Prepare according to directions given for 
Boiled Cauli^ower — I. Drain, and serve with 
Maitre d' Hotel Sauce. 

CAULIFLOWER A LA MAY IRWIN 

Cook a large head of cauliflower in boiling 
salted water until tender. Break into flowerets 
and put into a buttered baking-dish. Sprinkle 
thickly with grated cheese, season with salt, 
pepper, and dry mustard, and bake brown 
in the oven. Moisten with melted butter if 
desired. 

CAULIFLOWER A LA PARMESAN— I 

Prepare a cauliflower according to directions 
given for Cabbage au Gratin — I, using Parmesan 
cheese. 



3Forts*1Wfne lima^s to GooK CauUtlowec 149 

CAULIFLOWER A LA PARMESAN— II 

Prepare according to directions given for 
Boiled Cauliflower — I, and cook until tender in 
boiling salted water to cover, adding a teaspoon- 
ful of butter and a little pepper to the liquid. 
Drain upside down, then put on the dish in 
which it is to be served. Reheat one cupful 
of Veloute Sauce with four tablespoonfuls of 
grated Parmesan cheese, the beaten yolks of 
four eggs, a tablespoonful of butter, and salt, 
pepper, and lemon-juice to season. Do not allow 
the sauce to boil. Spread the sauce over the cau- 
liflower, sprinkle with grated Parmesan cheese, 
bake for fifteen minutes, and serve. A pint of 
Bechamel Sauce may be used and the lemon- 
juice omitted. Sprinkle with crumbs and 
grated cheese and bake. 

CAULIFLOWER A LA POULETTE 

Boil a cauliflower and drain. Make a sauce of 
one cupful and a half of the cooking liquid, 
thickened with a tablespoonful and a half of 
butter and flour cooked together. Take from 
the fire, and add the yolk of an egg beaten with 
a tablespoonful of cold water or stock. Heat 
thoroughly but do not boil, pour over the 
cauliflower, and serve. 

CAULIFLOWER A LA PARISIENNE 

Boil a large cauliflower until tender, drain, 
chop, and press hard into a mould. Turn out 



I50 Ibow to Cooft iDegetables 

on a platter that will stand the heat of the oven. 
Cook together a tablespoonful each of butter 
and flour, add two cupfuls of stewed and strained 
tomatoes, and cook until thick, stirring con- 
stantly. Season v/ith salt, pepper, and grated 
onion. Add enough cracker-crumbs to make 
the sauce very thick. Spread over the cauli- 
flower, put it into a hot oven for ten minutes, 
and serve. 

CAULIFLOWER A LA TARTARE 

Prepare according to directions given for 
Boiled Cauliflower — I. Drain, cool in ice- water, 
drain again, pour over a Tartar Sauce and serve. 



THIRTY-TWO WAYS TO COOK 
CELERY 

BOILED CELERY— I 

Cut cleaned and trimmed stalks of celery into 
short lengths and boil slowly in salted water to 
cover until tender. Drain and serve on slices 
of toast which have been dipped in the liquid. 
Pour over a little melted butter, season, and 
serve. 

BOILED CELERY— II 

Tie cleaned and trimmed stalks of celery in 
bunches with string. Cover with boiling salted 
water, add a chopped onion, a little mace, and 
two or three pepper-corns. Cook slowly until 
done, drain the celery, remove the strings, and 
arrange on a serving-dish. Strain the liquid 
and reserve enough of it to make a sauce. 
Thicken with flour cooked in butter, take from 
the fire, and add the yolk of an egg beaten with 
the juice of a lemon. Pour over the celery and 
serve. Less lemon-juice may be used in the 
sauce if desired. 

BAKED CELERY 

Parboil and drain eight heads of celery. 
151 



152 ibow to Gooft IDcgetablee 

Finish cooking in white stock with a slice of 
salt pork and salt, pepper, and grated nutmeg 
to season. Drain, strain, and skim the cooking 
liquid and thicken with a tablespoonful each 
of butter and flour cooked together. Take the 
sauce from the fire and add the yolks of three 
eggs and half a cupful of grated Swiss cheese. 
Put the celery into a buttered baking-dish, 
cover with the sauce, sprinkle with crumbs and 
cheese, and bake for ten minutes in a brisk oven. 

BRAISED CELERY 

Trim bunches of celery, tie in bundles, parboil 
for ten minutes, drain, and cover with cold water. 
Let stand for ten minutes, drain, cover with 
white stock, and simmer for an hour. Drain, 
pour over Brown Sauce, and serve with a garnish 
of toast points or croutons. 

BRAISED CELERY, ESPAGNOLE 

Parboil, drain, and cool tender stalks of celery 
cut into short lengths. Put into a saucepan with 
stock to cover, and onion, carrot, and parsley 
to season. Cover and cook for an hour in the 
oven, adding more stock if required. Take out 
the celery, strain and skim the stock and thicken 
it with a little flour rubbed smooth in cold water. 
Pour the gravy over the celery and serve. 

FRIED CELERY— I 

Parboil, drain, dry, and cool stalks of celery 



^birti2=^wo mass to Cooft Celetg 153 

cut into short lengths. Dip into melted butter 
and fry brown, or dip into fritter batter, or in 
egg and crumbs, and fry in deep fat. Olive- 
oil may be used for frying. Serve with melted 
butter or Brown Sauce, or with a sprinkle of 
grated cheese. 

FRIED CELERY— II 

Cut cleaned celery stalks into four-i.ich lengths 
and boil until tender in salted water to cover. 
Drain, cool, and dry. Beat together three eggs 
and two cupfuls of milk and add enough bread- 
crumbs or flour to make a smooth thick batter. 
Dip each piece of celery twice into the batter 
and fry brown in deep fat. Serve with Tomato 
Sauce if desired. 

CELERY SAUTE 

Cut two heads of celery into short lengths and 
soak them in cold water for half an hour. Par- 
boil for five minutes in salted water, drain, and 
dry. Chop fine a very small onion and fry it 
soft in butter. Fry the celery brown with the 
onion, take up carefully, and serve. 

CELERY FRITTERS 

Make a batter of two eggs, one cupful of milk, 
a tablespoonful of melted butter, one cupful 
of flour, and a pinch of salt. Boil until tender 
in salted water stalks of celery cut into four- 
inch lengths, drain, cool, and dry. Dip in batter, 



154 ibow to Cook IDegetables 

fry in deep fat, drain, and serve with Hollandaise 
Sauce. 

STEWED CELERY— I 

Parboil eight heads of celery, drain, and finish 
cooking in stock to cover with a small slice of 
salt pork for each head of celery. Drain, skim 
the cooking liquid, and thicken with flour cooked 
in butter. Arrange the celery and pork alter- 
nately on the serving-dish, pour over the sauce, 
and serve. 

STEWED CELERY— II 

Cut cleaned celery stalks into three-inch 
lengths and cook until tender in stock to cover, 
seasoning with salt, pepper, minced parsley, and 
grated onion. Drain, strain the liquid, and 
thicken with flour browned in butter. Reheat 
the celery in the sauce, and serve. The onion 
and parsley may be omitted. 

STEWED CELERY— III 

Boil short stalks of celery until tender in 
salted water to cover. Drain and reheat in 
White Sauce, adding a little of the cooking 
liquid, or in Butter Sauce or in Brown Sauce. 

STEWED CELERY— IV 

Cut into inch-lengths enough celery to make a 
quart. Cover with boiling salted water and 
cook slowly for half an hour. Drain the celery 



tTbfrtss^wo IQla^s to Cooft Qclcv^ 155 

and strain the cooking liquid. Thicken one 
cupful of the liquid with a tablespoonful each of 
butter and flour cooked together, season with 
salt and pepper, reheat the drained celery in 
the sauce, and serve. Add a little cream to the 
sauce if desired. 

STEWED CELERY— V 

Clean and trim a few heads of celery, scald, 
drain, and blanch in cold water. Drain and 
cook until tender in stock, seasoning with a 
little sugar. Thicken the sauce with flour cooked 
in butter, add a little cream, and serve. 

CELERY STEWED WITH CREAM 

Cut cleaned celery into short lengths and cook 
slowly until tender in white stock or water. 
Drain, season, moisten with cream, and serve. 

BROWN STEW OF CELERY 

Parboil six-inch stalks of celery in salted water 
for five minutes, drain, and cool. Brown two 
tablespoonfuls of flour in butter, add two cup- 
fuls of stock, and cook until thick, stirring con- 
stantly. Season with salt, pepper, and grated 
nutmeg, and cook the celery slowly in the sauce 
until tender. Arrange the celery evenly on the 
serving-dish, strain the sauce over, and serve. 

CELERY WITH BREAD SAUCE 

Boil four heads of celery until tender in salted 



156 tbow to Cooli X)cQctablc6 

water to cover, and drain. Boil a sliced onioxi un- 
til tender in a pint of milk, strain the milk and 
cook in it enough soft bread-crumbs to make a 
smooth sauce. Cut the celery into short lengths 
and reheat in the sauce, seasoning with salt, 
pepper, and a heaping tablespoonful of butter. 

CELERY IN BROWN SAUCE— I 

Clean and trim three heads of celery and cut 
into four-inch lengths. Cover with boiling wa- 
ter, let stand for ten minutes, drain, and rinse 
in cold water. Tie in bundles and put into a 
saucepan with three cupfuls of hot stock. Add 
one-fourth cupful of butter or drippings, half a 
carrot, half an onion, a teaspoonful of salt, and a 
little cayenne pepper. Cover and simmer until 
tender. Drain the celery, strain the liquid, 
skim off the fat, and thicken a cupful or more of 
the cooking liquid with flour browned in butter. 
Arrange the celery on toast, pour the sauce 
over, and serve. 

CELERY IN BROWN SAUCE— II 

.Cut cleaned celery stalks into short lengths, 
cook until tender in stock to cover, drain, and 
reheat in Brown Butter Sauce. 

CELERY IN VELOUTE' SAUCE 

Boil short stalks of celery until tender in 
salted water to cover, drain, and reheat in a 



^birtssttwo Mass to Cooft Cclerg 157 

Veloute Sauce, adding more butter, or serve 
with Hollandaise Sauce. 

CELERY IN WHITE SAUCE 

Parboil trimmed celery cut in short lengths 
in boiling salted water to cover. Drain, cover 
with veal stock, and cook until tender, adding a 
little milk as the stock boils away. Thicken 
the cooking liquid with flour cooked in butter. 
Season with salt and pepper, heat thoroughly, 
and serve. 

CREAMED CELERY 

Clean, trim, and cut the celery into short pieces. 
Boil until tender in salted water, drain, and reheat 
in a Cream Sauce. Sprinkle with grated nutmeg 
if desired. Diced cooked carrots may be added 
to Creamed Celery. 

CREAMED CELERY IN CHEESE SHELL 

Prepare according to directions given for 
Creamed Celery and fill the shell of an Edam 
or pineapple cheese. Cover with crumbs, dot 
with butter, and brown in the oven. Parboiled 
oysters may be mixed with the celery if desired, 
and the oyster liquor used for part of the liquid 
in making the sauce. 

ESCALLOPED CELERY 

Chop celery very fine or cut in half-inch lengths 
and cook until tender in boiling salted water to 



158 t)ow to dock tDegetablcs 

cover. Drain and reheat in a Cream or White 
Sauce. Put into a buttered baking-dish in 
layers, sprinkling each layer with grated cheese 
or crumbs or both crumbs and grated cheese. 
Have crumbs and cheese on top, dot with 
butter, and brown in the oven. Oysters also 
may be put between the layers. 

FRICASSEE OF CELERY 

Clean and cut the celery into inch-lengths. 
Cover with cold water and soak for an hour. 
Drain, and cook until tender in stock to cover 
with salt and paprika to season and a teaspoon- 
ful of grated onion. When tender, thicken the 
cooking liquid with flour browned in butter, and 
serve. 

PUREE OF CELERY 

Cut into small pieces four heads of celery 
and put into a saucepan with a sliced onion, 
half a cupful of butter, and two cupfuls of milk. 
Simmer slowly until tender, then add half a 
cupful of flour, made smooth with a little cold 
milk, and cook until smooth and thick, stirring 
constantly. Press through a puree sieve, sea- 
son with salt, pepper, sugar, and butter, and 
moisten to the proper consistency with cream. 
Serve with a border of mutton chops. 

CELERY SLAW 

Mix two cupfuls of finely cut celery with the 



G:birtB=^wo IRfla^s to Cooft Celcre 159 

beaten yolk of an egg, a tablespoonful each of 
butter, cream, and vinegar, a teaspoonful of 
sugar, and salt and pepper to taste. Mix thor- 
oughly, cover tightly, and keep hot without 
cooking for twenty minutes. Serve either hot 
or cold. 

CELERY AU GRATIN 

Cut two bunches of celery into inch-lengths and 
cook until tender in boiling salted water. Drain, 
mix with Cream Sauce, cool, and add two well- 
beaten eggs. Pour into a buttered baking- 
dish, cover with crumbs, dot with butter, and 
bake for half an hour. 

CELERY A L'lTALIENNE 

Trim off the tops and roots from four heads of 
celery. Cut the stalks into short lengths, 
parboil, and drain. Reheat with a cupful of 
white stock, a tablespoonful each of butter and 
chopped ham, and salt and pepper to season. 
When tender, strain the sauce and arrange the 
celery on pieces of toast. Add to the sauce a 
tablespoonful of grated cheese and the beaten 
yolk of an egg. Pour the sauce over the celery 
and bake until brown. 

CELERY AU JUS 

Cut cleaned stalks of celery into six-inch 
lengths, cover with boiling water, let stand for 
five minutes, and drain. Line a saucepan with 



i6o Ibow to Cook tDegetables 

thin slices of bacon, put in the celery, and add 
four tablespoonfuls each of Spanish Sauce and 
stock. Cover tightly, simmer for forty-five 
minutes, take up the celery, strain the sauce over 
it and serve. 

CELERY A LA POULETTE 

Cut two heads of celery into short lengths and 
cook until tender in well-seasoned stock or 
boiling salted water to cover. Drain, and strain 
the liquid. Thicken two cupfuls of the liquid 
with two tablespoonfuls each of butter and flour 
cooked together and reheat the celery in the 
sauce. Add the yolks of two eggs, beaten 
smooth with four tablespoonfuls of cream, and 
salt and pepper to season. Heat thoroughly 
but do not boil, and serve. Add more cream 
if the sauce is too thick. 

CELERY A LA VILLEROY 

Clean six heads of celery, cut into six-inch 
lengths, parboil for ten minutes, drain, and 
cover with cold water. Drain, cover with white 
stock and cook slowly for an hour. Drain and 
dry. Cover with Allemande Sauce, which has 
been boiled down until it is very thick and set 
away to cool. Dip in crumbs, then in beaten 
egg, then in crumbs, and fry in deep fat. 



NINETEEN WAYS TO COOK 
CHESTNUTS 

BOILED CHESTNUTS 

Peel off the outside skins of the chestnuts, and 
let the nuts stand in boiling water until the in- 
ner skin can be easily removed. Cover with cold 
water after removing the skin. Cook two table- 
spoonfuls of flour in butter and add a cupful or 
more of clear stock according to the quantity 
of chestnuts, and cook until thick, stirring con- 
stantly. Put the chestnuts into the sauce, add 
salt to season, and simmer until soft, or drain, 
mash, and season with butter, salt, and pepper. 
Serve as a vegetable with roasted meat or 
poultry. 

BAKED CHESTNUTS 

Peel, skin, and boil until tender a quart of 
chestnuts. Drain and mash smooth. Add a 
tablespoonful of butter and salt and pepper to 
season. Pile roughly into a buttered baking- 
dish, brown in the oven, and serve in the same 
dish. 

ROASTED CHESTNUTS 

Remove a small piece of shell from each 
II i6i 



1 62 Ibow to Cook tDegetables 

chestnut. Boil for ten minutes, drain, and put 
into the oven immediately. Bake until soft 
and serve hot as a vegetable in a folded napkin, 
with salt. 

PUREE OF CHESTNUTS— I 

Peel and boil fifty large chestnuts. Remove 
the inner skin as soon as it will come off easily. 
Put the drained chestnuts into a saucepan with 
white stock to cover and boil slowly until soft. 
Press through a sieve, add a cupful of cream, a 
teaspoonful of butter, half a cupful of the stock 
in which they were cooked, and salt, pepper, and 
sugar to season. Heat thoroughly and serve 
with a border of chops or cutlets. 

PUREE OF CHESTNUTS— II 

Peel and blanch a pound of large chestnuts. 
Boil slowly until soft in milk or salted water 
to cover. Drain, mash, season with salt and 
pepper, add a little butter and enough cream 
or milk to make it of the proper consistency. 
It will be richer if the chestnuts are boiled 
in stock. In that case the cream may be 
omitted. 

PUREE OF CHESTNUTS— III 

Shell, blanch, and boil until tender one quart 
of chestnuts. Rub through a sieve, add two 
tablespoonfuls each of cream and butter, and 
salt, paprika, and onion-juice to season. 



IRineteen llClags to Cook Cbestnuts 163 

PUREE OF CHESTNUTS— IV 

Cook a quart of blanched and shelled chestnuts 
in stock to cover, with a teaspoonful of sugar, a 
tablespoonful of butter, and pepper and nutmeg 
to season. Cover, cook until soft, press through 
a fine sieve, add two tablespoonfuls of butter 
and enough stock to make it of the proper 
consistency. 

STEWED CHESTNUTS— I 

Peel, boil, and blanch the chestnuts and cook 
slowly in stock or salted water to cover until 
soft. Take up and serve in a vegetable dish with 
Cream or White Sauce poured over them. 

STEWED CHESTNUTS— II 

Peel and blanch a pound of large chestnuts. 
Cook very slowly in water to cover until nearly 
tender, then drain and reheat in stock to cover, 
adding one cupful of brown sugar. Simmer until 
soft, add a heaping teaspoonful of butter, and 
serve as a vegetable. 

STEWED CHESTNUTS— III 

Peel, blanch, and boil a quart of Italian chest- 
nuts in salted water until tender. Bum two 
tablespoonfuls of sugar light brown in a frying- 
pan and add a cupful of stock. Cook the chest- 
nuts in this for fifteen minutes, seasoning with 
salt and pepper. Drain, and serve with a border 
of diced cooked carrots. 



1 64 Ibow to Cook IDegetablea 

CHESTNUT CROQUETTES— I 

Shell, blanch, and boil until tender enough 
chestnuts to make a pint. Rub through a sieve, 
season with salt, red pepper, a tablespoonful of 
butter, and onion-juice or lemon-juice. Mix 
thoroughly, shape into croquettes, dip in egg 
and crumbs, and fry in deep fat. 

CHESTNUT CROQUETTES— II 

Mix together one cupful of mashed cooked 
chestnuts, the yolks of two eggs slightly beaten, 
one tablespoonful of sugar, two tablespoonf uls 
of cream, a pinch of salt, and one teaspoonful of 
Sherry or vanilla. Fold in the stiffly beaten 
whites of the eggs, shape into croquettes or 
balls, dip in crumbs, then in beaten egg, then in 
crumbs, and fry in deep fat. 

CHESTNUT CROQUETTES—HI 

Boil, peel, and skin a quart of Spanish chest- 
nuts. Rub through a colander and work to a 
paste with the yolk of an egg, a tablespoonful 
of butter, two tablespoonfuls of crumbs, and salt, 
paprika, and onion- juice to season. Cook over 
boiling water until smooth and thick, then cool. 
Shape into croquettes, dip in egg and crumbs, 
keep on ice for an hour, and fry in deep fat. 

CHESTNUT CROQUETTES— IV 

Shell, blanch, and boil fifty large chestnuts. 



llMnctccnjma^6 to Cooft Cbegtnuts 165 

Drain, and mash very fine. Add a tablespoonful 
of butter and mix thoroughly, then another 
tablespoonful of butter and a pinch of salt. 
When smooth and well mixed, add enough cream 
to make a stiff paste. Rub through a sieve, add 
the yolks of three eggs well beaten, cook in a 
double boiler until stiff, and cool. Shape into 
croquettes, dip in egg and crumbs, and fry in 
deep fat. 

COMPOTE OF CHESTNUTS 

Peel thirty large chestnuts, cover with cold 
water, and cook slowly until the inner skin can 
be removed. Drain, and simmer for twenty 
minutes in a syrup made of a cupful of water, 
half a cupful of sugar, a wineglassful of Sherry, 
and the rind of half an orange or lemon cut very 
thin. Strain the syrup over the chestnuts and 
serve hot. 

CHESTNUT PUDDING 

Boil, skin, and rub through a sieve enough 
chestnuts to make a cupful. Add the yolks 
of four eggs well beaten, a tablespoonful each of 
melted butter and sugar, two tablespoonfuls of 
cracker crumbs, two cupfuls of milk, and salt 
and pepper to taste. Fold in the stiffly beaten 
whites and bake covered in a buttered baking- 
dish for half an hour, then uncover and brown. 
Serve immediately. 



1 66 ibow to Cooft IDegctables 

CHESTNUTS WITH BROWN SAUCE 

Peel and blanch a pound of chestnuts and 
cook until tender in stock to cover. Drain, 
thicken one cupful of the cooking liquid with a 
tablespoonful each of butter and flour cooked 
together, season with salt and pepper, pour over 
the chestnuts, and serve. 

CHESTNUTS AND RAISINS 

Peel, blanch, and boil a quart of chestnuts. In 
another saucepan cover a cupful of raisins with 
cold water, add two bay-leaves and an inch of 
stick cinnamon and boil until tender. Take out 
the seasoning and add the raisins to the chest- 
nuts. Add a pinch of salt and a teaspoonful 
of butter and cook slowly for ten or fifteen 
minutes. Add two tablespoonfuls of white wine, 
two teaspoonfuls of sugar, and half a teaspoon- 
ful of vinegar. Thicken with a tablespoonful 
of flour rubbed smooth in a little cold water. 
More sugar or vinegar can be added if desired, 

CHESTNUTS AND PRUNES 

Peel, blanch, and boil until tender one pint of 
chestnuts. Boil a pint of prunes until tender in 
water to cover, and drain, reserving the liquid. 
Mix the prunes and chestnuts, and season with 
sugar, cinnamon, and lemon-juice. Moisten with 
stock or with the prune liquid, add a wineglass- 
ful of Sherry and serve very hot. 



EIGHTY-SEVEN WAYS TO COOK 
CORN 

BOILED CORN— I 

Remove all the husk except the inner layer. 
Strip the inner layer back far enough to remove 
the silk, then replace, and tie at the upper end. 
Boil steadily for fifteen or twenty minutes in 
boiling water to cover, or in equal parts of milk 
and water. Drain, remove the strings, and serve 
immediately in the husk. 

BOILED CORN— II 

Strip off all the husks^ remove the silk, and boil 
rapidly in water to cover, adding a tablespoon- 
ful of sugar; serve immediately with butter, 
pepper, and salt. Butter may be added to the 
water instead of sugar; it whitens and en- 
riches the corn. Or, boil in salted milk, drain, 
and serve with melted butter. 

BOILED CORN— III 

Cook the freshly husked ears in boiling water 
to cover, adding to the water a teaspoonful each 
167 



1 68 t)ow to Cooft Vegetables 

of salt and sugar and a bit of baking soda. 
Cover and cook rapidly for fifteen or twenty 
minutes and serve hot. 

BOILED CORN— IV 

Leave the inner husks on half a dozen ears of 
corn and put into cold water with an even table- 
spoonful of salt and three of sugar. Bring to 
the boil, cook for five minutes, and serve. 

BROILED CORN 

Split the cobs, brush with melted butter, and 
broil carefully. Season with salt and pepper, 
and serve. 

BAKED CORN 

Fill a baking-dish with husked ears. Pour 
over a pint of milk, sprinkle lightly with sugar, 
add water to cover, and bake for forty-five 
minutes. 

BAKED CANNED CORN— I 

Pour a can of corn into a buttered baking- 
dish, season with salt and pepper, add one cupful 
of boiling milk or half a cupful of cream, and 
dot with two tablespoonfuls of butter broken 
into small bits. Bake for forty-five minutes in 
a moderate oven, and serve in the same dish. 

BAKED CANNED CORN— II 

Mix together one can of corn, one egg well 



jBigbt^sSeven Mass to Cooft Corn 169 

beaten, one cupful of cream, and salt and pepper 
to taste. Sprinkle with crumbs and grated 
cheese and bake for twenty minutes. 

CREAMED CANNED CORN 

Reheat a can of corn with half a cupful cf 
Cream Sauce and serve very hot, or reheat with 
enough cream to moisten and season, with 
butter, pepper, and salt. 

CREAMED HULLED CORN 

Reheat two cupfuls of hulled corn in a Cream 
Sauce. If desired put it into a buttered baking- 
dish and bake, with crumbs, grated cheese, and 
butter on top. 

CREAMED CORN— I 

Remove the husks and score each row of 
kernels deeply with a sharp knife. Press out 
the pulp with the back of the knife. Cook for 
ten minutes in a double boiler, seasoning with 
salt, pepper, butter, and cream, or use cooked 
corn, grated. A little sugar may be added to the 
seasoning. 

CREAMED CORN— II 

Cut the corn from six or eight cobs and cook 
for ten minutes in milk to cover, adding a table- 
spoonful of sugar. Add a teaspoonful of salt, a 
little pepper, and a tablespoonful of butter, 



I70 iDow to Cooft iDegetables 

blended with a teaspoonful of flour. Cook until 
smooth and thick, stirring constantly. 

ESCALLOPED CORN— I 

Butter a baking-dish and put in a layer of 
cracker crumbs, then a layer of canned corn, 
seasoning with salt, pepper, and bits of butter, 
cover with cracker crumbs and repeat until the 
dish is full, having crumbs on top. Pour in 
enough milk to fill the dish and bake for forty- 
five minutes. 

ESCALLOPED CORN— II 

Rub a can of com through a sieve. Season 
it with salt, pepper, and sugar, add two table- 
spoonfuls of flour, blended with three table- 
spoonfuls of cream and half a cupful of the 
liquid drained from the corn. Put into a 
buttered baking-dish, cover with crumbs, dot 
with butter, and bake for twenty minutes. 

ESCALLOPED CORN— III 

Use the corn pulp from half a dozen ears 
of corn or one can of corn. Add half a 
cupful of crumbs, a tablespoonful of butter, a 
teaspoonful of sugar, half a cupful of cream, 
one egg well beaten, and salt and pepper to 
season. Fill buttered ramekins, cover with 
crumbs, dot with butter, and bake for ten 
minutes, 



Bigbti2*Seven "01113120 to Cooft Com 171 

ESCALLOPED CORN AND TOMATOES 

Mix together two cupfuls each of tomatoes and 
cooked corn cut from the cob or canned corn. 
Season with salt, pepper, butter, and sugar, and 
pour into a buttered baking-dish. Cover with 
crumbs, dot with butter, and bake for half an 
hour in a moderate oven. Serve in the same 
dish. 

FRIED CORN— I 

Cut raw or cooked corn from the cobs and fry 
brown in as little butter as possible. Take 
from the fire, season with salt and pepper, add a 
little cream, and serve. 

FRIED CORN— II 

Add half a cupful of milk to two cupfuls of 
corn pulp with a tablespoonful of butter, and 
salt and pepper to season. Put into a frying- 
pan and cook until tender, then fry golden 
brown. Canned corn may be used in the same 
way. 

INDIAN CORN CAKES 

Grate from the cob on a coarse grater 
enough corn to make two cupfuls. Add a 
cupful of milk, half a cupful of sifted flour, 
one egg well beaten, and salt and pepper to 
season. Bake on a griddle and serve with 
fried chicken, 



172 ibow to Cooft iDegetables 

CORN DROPS 

Mix together one can of corn, three eggs well 
beaten, a tablespoonful each of sugar, flour, and 
butter, and pepper and salt to season highly. 
Drop into well-buttered gem-pans and bake in a 
moderate oven for half an hour. 

CORN DAINTY 

Run a can of corn through a meat-chopper. 
Season the pulp with salt, sugar, and pepper, 
and heat thoroughly with two tablespoonfuls of 
butter. Add three eggs, well beaten, and bake 
in the oven until puffed and brown. Fold in 
the stiffly beaten whites last. Four eggs and a 
teaspoonf ul of butter may be used. 

CORN CUSTARD 

Mix thoroughly one cupful of freshly grated 
corn, four eggs slightly beaten, one and one- 
fourth cupfuls of milk, and salt, paprika, and 
onion-juice to season. Turn into small buttered 
moulds and bake in a pan of hot water. When 
firm, turn out, surround with a border of broiled 
tomatoes, and serve with Cream Sauce. 

CORN CHOWDER 

Score each row of kernels on half a dozen ears 
of corn and press out the pulp with the back of a 
knife. Peel and slice an onion and two potatoes. 
Put the potatoes into a saucepan, then the onion. 



iBigbt^^Scvcn Mai^s to Cook Corn 173 

then the corn. Season with salt and pepper, add 
half a cupful of boiling water, and cook slowly for 
twenty minutes. Add a cupful of cream to the 
chowder and three pounded crackers. Bring 
to the boil and thicken with the yolk of an egg 
beaten smooth with a tablespoonful of cream. 
Serve immediately. 

CREOLE CORN CHOWDER 

Slice three onions and fry brown in butter. 
Add three peeled and sliced tomatoes, three 
green peppers, seeded and chopped, and the 
com cut from seven cobs. Cook for an hour, 
adding water as needed, and season with salt, 
sugar, and black pepper. 

CORN OMELET 

Grate the corn from four ears and cook until 
tender in a double boiler, moistening as little as 
possible. Beat four eggs thoroughly, add three 
tablespoonfuls of cream, and bake in an omelet 
pan. When ready to fold, add the seasoned 
com, and turn out on a hot platter. 

CORN PORRIDGE 

Cut from the cob enough corn to make two 
and a half cupfuls. Add a quart of milk and 
cook until tender in a double boiler. Add a 
heaping tablespoonful of butter rolled in flour 
and cook for five minutes longer. Add the 
well-beaten yolks of two eggs, bring to the boil, 



174 1bow to Cook Vegetables 

and serve very hot. Season with sugar and 
nutmeg or with butter, pepper, and salt. 

KENTUCKY CORN PATTIES 

Four large ears of corn grated, two eggs, one 
cupful of milk, and one and one-half cupfuls of 
flour sifted with a teaspoonful of baking-powder 
and a pinch of salt. Mix thoroughly and fry in 
small flat cakes. 

MASHED CORN 

Wash and drain one quart of fresh corn cut 
from the cob. Put into a saucepan with two 
quarts of boiling water, a bunch of thyme, two 
small onions, a sliced carrot, two or three cloves, 
and salt and pepper to season. Boil the corn 
until tender, then remove the thyme, onions, 
carrot, and cloves. Mash the corn through a 
sieve, and reheat with a little butter, adding 
cream or stock for liquid. Serve very hot. 

ROASTED CORN— I 

Remove the silks and husks from a dozen ears 
of corn, rub them with butter, season with 
pepper and salt, lay in a dripping-pan, and roast, 
turning frequently so that they may cook evenly. 
Serve as soon as the ears are brown. 

ROASTED CORN— II 

Strip all the husk and silk from green corn and 
roast the corn on a gridiron over coals, turning 



Bigbts*Sevcn TKIlaBS to Cooli Corn 175 

it when one side is done. Serve with melted 
butter, salt, and pepper. 

ROASTED CORN— III 

Strip all the husks from the ears except the 
last layer. Lay the corn in hot wood ashes, 
cover, and roast until done. Serve with plenty 
of melted butter. 

CORN AND TOMATOES 

Cook together for half an hour the corn grated 
from six ears with four peeled and sliced tomatoes. 
Add a heaping tablespoonful of butter, a tea- 
spoonful each of sugar and onion-juice, and salt 
and pepper to taste. Simmer for five minutes 
longer and serve very hot. The onion- juice 
may be omitted. 

CORN AND POTATOES 

Cut cold cooked corn from the cob and mix with 
an equal quantity of chopped cooked potatoes. 
Reheat in butter or drippings and serve very 
hot. 

CORN TIMBALES 

Beat six eggs slightly, add one and one-half 
cupfuls of milk, two cupfuls of grated corn, and 
salt and pepper to season. Mix thoroughly, 
and fill buttered timbale moulds two-thirds full. 
Put into a baking-pan, pour boiling water 
around them, cover and bake in a moderate oven 



176 tbow to Cooft lDegetable6 

until the centres are firm. Turn out carefully 
and serve with Cream Sauce. 

STEWED CORN— I 

Cut cooked corn from the cob and reheat in a 
double boiler, seasoning with salt, pepper, and 
butter, and adding milk to moisten. 

STEWED CORN— II 

Cut the corn from half a dozen ears, cover 
with boiling water, and cook for half an hour, 
stirring frequently. Season with salt, pepper, 
butter, and cream, and serve very hot. Canned 
corn may be used. 

STEWED CORN— III 

Cut the kernels from a dozen ears of corn and 
cook in a saucepan with enough water to keep 
from burning. Add a cupful of milk or cream, a 
tablespoonful of butter, and pepper and salt to 
season. Cook ten minutes longer and serve. 
Equal parts of tomatoes and corn may be used, 
adding a tiny pinch of soda to the tomatoes, and 
a little onion-juice to the seasoning if desired. 

STEWED CORN— IV 

Cut the corn from a dozen cobs with a sharp 
knife and cook for ten minutes in boiling salted 
water to cover. Drain, and reheat in a cupful 
of milk, adding a tiny pinch of soda. Cook ten 
minutes longer, and thicken with a teaspoonful 



jeigbts^Seven Mags to Coo?i Corn 177 

of flour rubbed smooth with a tablespoonful of 
butter. Or, cook in boiling salted water until 
done. Drain, and season with butter, pepper, 
and salt. 

STEWED CORN— V 

Cut corn from the cob and cook slowly for 
fifteen minutes in boiling water to cover. Drain, 
cover with cold milk, and finish cooking. Thicken 
with butter rolled in flour, season to taste, and 
serve. 

STEWED CORN— VI 

Remove the pulp from six ears of corn. Add a 
cupful of milk, a heaping tablespoonful of butter, 
a pinch of sugar, and salt and pepper to taste. 
Cook for half an hour, then add one egg well 
beaten. Cook until smooth and creamy, and 
serve immediately. Canned com may be used in 
the same way. 

CORN STEWED WITH CREAM 

Cut the corn from half a dozen ears with a 
sharp knife. Reheat in a cupful of Bechamel 
Sauce, adding a teaspoonf ul of butter and enough 
cream to make the stew of the proper consist- 
ency. Season with salt, pepper, and grated 
nutmeg. Serve very hot. 

STEWED CORN AND TOMATOES 

Simmer together a cupful of peeled and 

12 



178 1bow to Cook IDegetables 

chopped tomatoes and a cupful of grated corn. 
Cook for twenty minutes, season to taste, and 
serve. If there is much liquid in the stew thicken 
with butter worked in flour. 

STEWED CORN A LA VIRGINIA 

Score the kernels deeply and press out the 
pulp from tender ears of corn. Cover the cobs 
with cold water and boil for twenty minutes. 
Strain the liquid, put in the corn pulp, and cook 
for a few minutes, seasoning with pepper, salt, 
butter, and cream. A little sugar may be added 
if desired. 

CORN SOUFFLE— I 

Score each row of kernels deeply and press out 
the pulp with the back of a knife, using enough 
corn to make one cupful of pulp. Add one cup- 
ful of cream or top milk, a tablespoonful of 
butter, salt and pepper to season, and the yolks 
of three eggs well beaten. Cook in a double 
boiler until smooth and creamy, stirring con- 
stantly. Take from the fire, cool, fold in the 
stifiiy beaten whites of four eggs, turn into a 
buttered baking-dish, and bake for twenty 
minutes in a hot oven. 

CORN SOUFFLE— II 

Make a cupful of Cream Sauce and add to it 
the yolks of two eggs well beaten. Mix with 
the corn grated from four large ears. Season 



iSigbtgsScven IMa^s to Cooft Corn 179 

with salt, fold in the stiffly beaten whites, pour 
into buttered individual dishes, and bake for 
twenty minutes in a hot oven. 

CORN SOUFFLE— III 

Grate the corn from a dozen ears. Add the 
yolks of four eggs well beaten, two tablespoon- 
fuls of melted butter, one tablespoonful of 
powdered sugar, and a pinch of salt. Mix 
thoroughly, add the stiffly beaten whites of the 
eggs, and a tiny pinch of soda. Turn into a 
buttered baking-dish, cover, and bake for half 
an hour. Uncover, brown quickly, and serve 
immediately. Canned corn may be used if 
it is rubbed through a sieve. 

CORN CROQUETTES— I 

Grate enough corn to make two cupfuls of 
pulp. Add one cupful of cream or milk and cook 
for twenty minutes in a double boiler. Add 
one tablespoonful each of butter and grated 
cheese, salt and pepper to season highly, and one 
well-beaten egg. Cool and shape into cro- 
quettes, adding cracker crumbs if it will not 
shape easily. Dip in egg and crumbs and fry 
in deep fat or bake brown in a quick oven. 

CORN CROQUETTES— II 

Mix together two cupfuls of grated corn, one 
egg well beaten, a teaspoonful each of sugar and 
melted butter and a pinch of salt. Add enough 



i8o Ibow to Gooft \)CQCtnblcs 

flour to make the mixture thick enough to shape 
into croquettes or balls. Dredge in seasoned 
flour and fry in deep fat. 

CORN CROQUETTES— III 

Grate the corn from a dozen ears or drain a can 
of corn and press the pulp through a sieve. 
Season with pepper, salt, and powdered sugar 
and mix with a little very thick Cream Sauce. 
Cool, shape into croquettes, dip in egg and 
crumbs, and keep on ice until firm. Fry in deep 
fat. 

CORN PUDDING— I 

Grate the corn from a dozen ears, add the 
well-beaten yolks of six eggs, and a tablespoonful 
each of melted butter and sugar. Add four 
cupfuls of milk and a pinch of salt and fold in 
the stiffly beaten whites of the eggs. Pour into 
a buttered baking-dish and bake covered for 
half an hour, then uncover and brown. Five 
eggs will do if another tablespoonful of butter 
is added. 

CORN PUDDING— II 

Remove the husks and silk from a dozen ears 
of corn. Score each row of kernels with a sharp 
knife and press out the pulp, using the back 
of the knife. Add four eggs, the yolks and 
whites beaten separately, a teaspoonful each of 
sugar and flour mixed with a tablespoonful of 



Bl9bts*5evcn Win^s to Cooft Corn i8i 

melted butter, salt and pepper to season, and 
two cupfuls of milk. Bake from half to three- 
quarters of an hour, and serve in the same dish. 
The sugar, butter, and flour may be omitted 
if a simpler dish is desired. 

CORN PUDDING— III 

Mix three cupfuls of milk with the corn cut 
from a dozen ears and chop fine. Add four 
well-beaten eggs, salt and pepper to season, and 
bake in a buttered baking-dish for two hours. 

CORN PUDDING— IV 

Grate the corn from eight ears, add four well- 
beaten eggs, one cupful of milk, a tablespoonful 
of sugar, a tablespoonful of butter melted, and 
salt and pepper to season highly. Bake until 
firm in a buttered baking-pan, and brown on top. 

CORN PUDDING— V 

Slit the kernels lengthwise on green corn ears 
and scrape out the milk and pulp. To a quart 
of pulp add three beaten eggs, one cupful of milk, 
a pinch of salt, a teaspoonful of sugar, and one 
tablespoonful of butter. Beat thoroughly, pour 
into a buttered baking-dish, and bake for half 
an hour in a quick oven. 

CORN PUDDING— VI 

Add two well-beaten eggs to a pint of strained 



1 82 Ibow to cooft Vegetables 

corn. Season with salt and sugar, add two 
tablespoonfuls of melted butter and two cupfuls 
of milk. Sprinkle with pepper and bake in a 
buttered baking-dish until the custard is firm. 
Serve with chops or roast lamb. 

CORN PUDDING— VII 

Mix together two cupfuls of grated corn, two 
eggs well beaten, a cupful of milk, a pinch of 
soda, and a tablespoonful each of melted butter 
and sugar. Butter a shallow baking-dish, pour 
in the corn, cover with crumbs, dot with butter, 
and bake covered for half an hour, then uncover 
and brown. 

CORN PUDDING— VIII 

Mix the corn grated from a dozen ears with a 
cupful of cream, a tablespoonful of brown sugar, 
and salt to season. Bake for an hour in a 
buttered baking-dish. 

BLUE GRASS CORN PUDDING 

Grate eight ears of corn and scrape the cob 
with a sharp knife. Add three eggs thoroughly- 
beaten, a teaspoonful of flour, a tablespoonful of 
butter melted, a cupful of cream, and salt and 
pepper to season. Bake for forty-five minutes 
in a buttered baking-dish, 

SOUTHERN CORN PUDDING 

Rub a can of corn through a sieve and add 



jeiQbt^^Qcvcn im^^e to Cooft Corn 183 

two eggs slightly beaten, two cupfuls of boiling 
milk, one tablespoonful of butter, and salt and 
pepper to season highly. Turn into a buttered 
baking-dish and bake in a slow oven until 
firm. 

VIRGINIA CORN PUDDING 

Grate the pulp from a dozen ears of corn, add 
two cupfuls each of milk and cream, two table- 
spoonfuls of butter broken into small bits, a 
tablespoonful of sugar, and a teaspoonful of 
salt. Mix thoroughly, and bake for half an 
hour in a hot oven, stirring every five minutes. 
Let the top brown before serving. 

CORN OYSTERS— I 

Score each row of kernels and press out the 
pulp from a dozen ears of corn. Season highly 
with salt and pepper and add four eggs beaten 
very light. Drop by spoonfuls on a griddle and 
fry carefully, turning once. 

CORN OYSTERS— II 

Prepare two cupfuls of fresh corn pulp ac- 
cording to directions previously given. Add 
the well-beaten yolks of two eggs, two heaping 
tablespoonfuls or more of flour, and salt, red 
and black pepper to season. Add a teaspoon- 
ful of butter if desired. Fold in the stififly 
beaten whites and fry by tablespoonfuls in 
butter. 



i84 Ibow to Cook IDegetableg 

CORN OYSTERS— III 

Grate eight ears of corn, scrape the cobs, and 
add two eggs beaten separately. Season with 
salt and pepper, add enough cracker crumbs to 
make a stiff batter, and fry by spoonfuls in hot 
lard or drippings. 

CORN OYSTERS— IV 

To one cupful of fresh grated corn pulp add 
one beaten egg and one heaping tablespoonful 
of flour. Add a teaspoonful of melted butter 
if desired. Season highly with salt and pepper, 
add half a teaspoonful of baking-powder and 
fry by teaspoonfuls in hot butter, turning 
once. If the mixture does not hold its shape, 
use two eggs. The baking-powder may be 
omitted. 

CORN OYSTERS— V 

Mix together two cupfuls of grated corn, one 
cupful of flour, half a cupful of melted butter, 
three tablespoonf uls of milk, and salt and pepper 
to season. Fry by spoonfuls in deep fat. 

CORN OYSTERS—VI 

To two cupfuls of grated corn pulp, advd 
enough sifted cracker crumbs to hold the mix- 
ture together, and pepper and salt to season 
highly. Add also half a teaspoonful of baking- 
powder. Drop by teaspoonfuls into hot fat, mak- 



;6i9bts*5even m^'ss to Cook Corn 185 

ing the fritters the size of an oyster. Fry 
golden brown and serve very hot. 

CORN FRITTERS— I 

Cut a cupful of corn from the cob, add a cup- 
ful of milk, a beaten egg, a teaspoonful or more 
of butter, salt to season, and enough flour to 
make a batter. Fry in small oakes in very hot 
butter. Serve with butter and powdered sugar. 
The milk and butter may be omitted and the 
mixture dropped by spoonfuls into deep fat. 
Two cupfuls of corn may be used instead of one. 

CORN FRITTERS— II 

Mix thoroughly one egg, half a cupful of 
cream, one tablespoonful each of butter and 
flour, and two cupfuls of grated corn. Drop by 
spoonfuls into deep fat and fry brown. 

CORN FRITTERS— III 

Scrape the pulp from seven ears of corn. Mix 
with one egg well beaten, two cupfuls of milk, 
salt and pepper to season, and flour to make a 
batter, allowing one teaspoonful of baking- 
powder to each cupful of flour. Mix thoroughly 
and fry by spoonfuls in deep fat. 

CORN FRITTERS— IV 

Grate the corn from half a dozen ears or rub 
a can of corn through a sieve. Add the beaten 
yolks of two eggs, salt to season, and two table- 



i86 ibow to (Ioo?i Degetables 

spoonfuls of flour made smooth with two table- 
spoonfuls of milk. Fold in the stiffly beaten 
whites of the eggs, drop by teaspoonfuls into 
hot fat, and fry golden brown. Or, omit the 
milk, use a teaspoonful of flour, and fry on a 
griddle. 

CORN FRITTERS— V 

Beat two eggs, add one cupful of milk and 
one can of corn. Season with salt and sugar, 
or pepper, add a tablespoonful of butter and 
enough flour to make a thick batter. Stir in a 
teaspoonful of baking-powder, mix thoroughly, 
and fry by tablespoonfuls in deep fat or on a 
griddle. The baking-powder may be omitted 
and a small pinch of soda used instead. 

CORN FRITTERS— VI 

Mix together two cupfuls of green corn scraped 
from the cob, the yolks of two eggs well beaten, 
pepper and salt to season, half a teaspoonful 
of baking-powder sifted with half a cupful of 
flour and the stiffly beaten whites of the eggs. 
Add enough milk to make a soft batter. Mix 
thoroughly and fry by spoonfuls in deep fat. 

CORN FRITTERS— VII 

Cut the corn from four cooked ears of corn. 
Season with salt and pepper, add two eggs 
beaten with a cupful of milk, and enough sifted 
flour to make a batter that will drop from a 



J6igbti2* Seven Mass to Cooft Com 187 

spoon. Drop by spoonfuls into boiling fat, 
drain, and serve. 

CORN FRITTERS— VIII 

Grate the corn from half a dozen ears, add the 
yolks of two eggs well beaten, and salt and pep- 
per to season. Fold in the stiffly beaten whites, 
and fry by spoonfuls on a buttered griddle. 

CORN FRITTERS— IX 

To two cupfuls of corn pulp add two eggs 
well beaten, one-quarter cupful of milk, and 
salt and pepper to season highly. Fry in thin 
small cakes on a buttered griddle. 

CORN FRITTERS— X 

Grate the corn from a dozen ears. Add three 
eggs well beaten, two tablespoonfuls of flour 
rubbed smooth in two tablespoonfuls of milk 
or cream, a tablespoonful of sugar, and salt and 
pepper to season. Bake in small flat cakes on 
a griddle, using plenty of butter. 

CORN FRITTERS— XI 

Score the kernels on a dozen ears of corn with 
a sharp knife. Press out the pulp with the back 
of a knife. Add a cupful of milk, salt and pepper 
to season, the yolks of three eggs well beaten, 
and two cupfuls of pastry flour sifted with a tea- 
spoonful of baking-powder. When thoroughly 
mixed fold in the stiffly beaten whites of the 



i88 Dow to Coof? iDegetablcg 

eggs and drop by spoonfuls into deep fat. Fry 
brown, drain, and serve hot. 

CORN FRITTERS— XII 

Make a batter of three eggs, two cupfuls of 
milk, a teaspoonful of salt, and a teaspoonful 
of baking-powder sifted with half a cupful of 
flour. Stir in a can of corn and fry by spoonfuls 
in deep fat. 

CORN FRITTERS— XIII 

Mix together one can of corn or six fresh ears 
of corn grated. Add three unbeaten eggs, one 
tablespoonf ul of melted butter, one tablespoonf ul 
of flour or two rolled and sifted crackers, and 
salt and pepper to season. Mix thoroughly and 
fry in butter in small flat cakes. 

SUCCOTASH— I 

Boil a pint of shelled lima beans for half an 
hour, or more, changing the water twice. Add 
an equal quantity of corn cut from the ears 
and cook until done. Season with salt, pepper, 
and butter, and serve. Add a little sugar and 
cream if desired, or moisten with Cream Sauce. 
The beans may "be boiled with the corn-cobs, 
removing them when the corn is added. Twice 
as much corn as beans may be used. 

SUCCOTASH— II 

Soak a pint each of dried corn and lima beans 



36f9bti2*Sex>en WwQe to Cooft Corn 189 

overnight. Cook separately until tender in 
boiling water with a pinch of soda and a slice of 
salt pork cut into small bits in each dish. When 
tender, mix and reheat in milk or cream or 
Cream Sauce. Or, use canned corn with the 
beans and season with butter and salt. 

SUCCOTASH— III 

Cut the corn from six cobs and string and cut 
into short lengths two cupfuls of string beans. 
Cook for half an hour in boiling salted water 
to cover. Drain off nearly all the water and 
add a cupful of milk. Simmer for twenty min- 
utes, stirring frequently, season with pepper 
and salt, add a tablespoonful of butter rolled 
in flour, and cook ten minutes longer. 

SUCCOTASH— IV 

Cook separately corn cut from the ear and 
any kind of beans. Mix equal quantities, sea- 
son with butter, salt, pepper, and cream. Heat 
thoroughly and serve, or reheat in Cream 
Sauce. 

SUCCOTASH— V 

Cook a pint of young lima beans in salted 
water or milk to cover, for fifteen minutes. 
Add the corn cut from eight ears and cook for 
ten minutes longer. Drain and put into a 
double boiler with a cupful of hot milk and 
a tablespoonful of butter. Simmer for five 



190 t)ow to Cook lDcgetable6 

minutes, season to taste, and serve. Thicken 
with a little flour if desired. 

SUCCOTASH— VI 

Scrape, wash, and cut into thin slices a quarter 
of a pound of salt pork. Cover with boiling 
water and simmer until nearly tender. Add 
two cupfuls of fresh lima beans and more water 
if necessary. When the beans are tender, add 
two cupfuls of corn pulp and cook for fifteen 
minutes longer. Season with pepper, butter, 
and cream. If dried vegetables are used, soak 
overnight. For a change in the seasoning 
grated onion or a little Tomato Sauce may be 
added. 

SUCCOTASH— VII 

Cook a pint of young lima or kidney beans 
in salted boiling water to cover for twenty-five 
minutes. Add a bit of baking-soda the size 
of a pea, boil one minute longer, and drain. Add 
two cupfuls of corn pulp pressed from the cob, 
one cupful of milk or cream, a tablespoonful of 
butter and salt and pepper to taste. Cook for 
five minutes and serve. 

SOUTHERN SUCCOTASH 

String two quarts of beans and break into 
small pieces. Cover with boiling water, add 
half a pound of bacon sliced thin, and boil 
until almost done. Add the corn cut from 



i6l9bts*Scven m^^e to Cook Com 191 

six cobs, salt and pepper to season, and a 
teaspoonful of flour rubbed smooth in a cup- 
ful of cream. Cook slowly for half an hour, 
stirring constantly. 



FIFTY-FOUR WAYS TO COOK 
CUCUMBERS 

BAKED CUCUMBERS— I 

Peel small cucumbers and bake covered for 
half an hour, basting with half a cupful of boiling 
water to which has been added a tablespoonful 
of butter and salt and pepper to season. 

BAKED CUCUMBERS— II 

Peel two cucumbers, split lengthwise, and take 
out the seeds. Make a stuffing of soft bread- 
crumbs mixed with melted butter, and salt, 
cayenne, and grated onion to season. Fill the 
cucumbers and bake brown, basting with hot 
water or stock and melted butter. 

FRIED CUCUMBERS— I 

Peel and cut lengthwise into thick slices three 
cucumbers, season with salt and pepper, dip in 
flour or corn-meal, and sautd in butter, or dip in 
egg and crumbs, and fry in deep fat. 

FRIED CUCUMBERS— II 

Peel the cucumbers, cover with ice-water, let 
stand for half an hour, and slice lengthwise. 
192 



3Fittie*3four Mags to Cook Cucumbers 193 

Let stand in fresh ice-water for ten minutes 
more. Drain, dry, dredge with seasoned flour, 
and fry brown in deep fat. Or, dip in crumbs, 
then in egg and crumbs before frying. 

FRIED CUCUMBERS— III 

Peel the cucumbers, cut in thick slices either 
lengthwise or across, cover with cold water, and 
let stand for half an hour. Drain, dry on a cloth, 
sprinkle with salt and pepper, dip in egg and 
crumbs, and fry in deep fat. Or, dip in a batter 
made of one egg, one cupful of milk, and one and 
one-half cupfuls of flour, sifted with a teaspoon- 
ful of baking-powder and a pinch each of salt 
and paprika. Or, dip in seasoned flour and 
saute. Serve with mayonnaise. Garnish with 
sliced lemon. 

FRIED CUCUMBERS— IV 

Peel two or three cucumbers, cut into thick 
slices, and soak for an hour in salted and acidu- 
lated water. Drain, dry on a cloth, and fry light 
brown in deep fat. 

ESCALLOPED CUCUMBERS— I 

Peel and cut into dice six large cucumbers. 
Butter a baking-dish and put in a layer of the 
dice, seasoning with grated onion and lemon- 
juice. Cover with crumbs, dot with butter, and 
season with paprika and celery salt. Repeat 
until the dish is full having crumbs and butter 
13 



194 Ibow to dock Vegetables 

on top. Cover and bake for an hour, then re- 
move the cover, and brown. Serve with Sauce 
Piquante. 

ESCALLOPED CUCUMBERS— II 

Prepare according to directions given for 
Escalloped Cucumbers — I, spreading a layer of 
well-seasoned Cream Sauce over each layer of 
cucumbers. Have sauce on top. Cover with 
crumbs, dot with butter, and bake covered for 
an hour, then brown. 

ESCALLOPED CUCUMBERS— III 

Peel and chop three large cucumbers and boil 
until tender in salted water to cover. Drain and 
reheat in a Cream Sauce. Cook separately in 
boiling salted water half a dozen sliced onions. 
Put the creamed cucumber into a buttered 
baking-dish with alternate layers of the drained 
onions. Sprinkle with crumbs and cheese, 
dot with butter, and bake for twenty minutes. 

ESCALLOPED CUCUMBERS— IV 

Fill a buttered baking-dish with sliced cucum- 
bers arranged in layers, sprinkling each layer 
with crumbs and dots of butter. Bake covered 
until tender, then uncover, and brown. Serve 
in the baking-dish. 

CUCUMBER FRITTERS— I 

Peel and grate three or four cucumbers. 



3fitts*3four Mass to dook Cucumbers 195 

Press the juice from the pulp and add to two 
cupfuls of pulp one cupful of flour, half a cupful 
of cream, one tablespoonful of melted butter, 
salt and pepper to season, and four eggs beaten 
separately. Drop by spoonfuls into deep fat 
and fry brown. 

CUCUMBER FRITTERS— II 

Peel and slice cucumbers, cover with boiling 
water, let stand for fifteen minutes, drain and 
wipe dry. Beat an egg with a cupful of milk 
and add enough sifted flour to make a batter. 
Season the cucumber slices, dip in the batter, 
and fry in deep fat. 

CUCUMBER TIMBALES 

Mix one cupful of cooked cucumber pulp 
and half a cupful of bread-crumbs with half 
a cupful of very thick Cream Sauce, a table- 
spoonful of lemon-juice, the yolks of two eggs 
beaten thoroughly, and a few drops of onion- 
juice. Fold in the stifliy beaten whites of the 
eggs, fill small buttered timbale-moulds, and 
bake until firm in a pan of hot water. 

MASHED CUCUMBERS 

Peel and cut up old cucumbers and boil until 
soft in salted water to cover. Drain, mash, and 
season with butter, salt, and pepper. 



196 Ibow to Cook IDegetable^ 

DEVILLED CUCUMBERS 

Make a sauce of one cupful of stewed and 
strained tomato, half a teaspoonful each of 
salt and made mustard, a teaspoonful of sugar, 
salt, cayenne, and grated onion to season, a 
tablespoonful of olive-oil, and the juice of half 
a lemon. Bring to the boil, pour over fried 
cucumbers, and serve. 

CUCUMBERS ON TOAST 

Peel and cut two or three large cucumbers 
into half -inch slices. Cover with hot water and 
stew until tender but not broken. Bring a 
cupful of cream to the boil with a tablespoonful 
of butter and salt and pepper to season. Drain 
the cucumbers, reheat in the cream, and serve 
on toast. 

RAGOUT OF CUCUMBERS AND ONIONS 

Slice three cucumbers and two onions. Fry 
brown in butter, dredging with a little flour. 
Add enough water to cover, and cook for half 
an hour. Thicken with a teaspoonful each of 
butter and flour cooked together, add salt and 
pepper to season, and half a cupful of stewed 
and strained tomato. Heat thoroughly and 
serve. 

STEWED CUCUMBERS— I 

Peel, split lengthwise, and seed two large 
cucumbers. Cut crosswise into small pieces, 



3fitti2*3Four llOass to Coo\\ Cucumbers 197 

scald, and drain. Discard the ends. Cover with 
cold salted water, cook until tender, and drain, 
reserving the liquid. Thicken a cupful of it with 
a tablespoonful each of butter and flour cooked 
together, seasoning with salt, pepper, and the 
juice of half a lemon. Reheat the cucumbers in 
the sauce, pour over buttered toast, and serve. 

STEWED CUCUMBERS— II 

Peel, quarter, and seed two or three large 
cucumbers. Cut again in small pieces, and cook 
xintil tender in boiling salted water, to cover. 
Drain, season, pour over a little melted butter, 
and add a tablespoonful or more of hot cream. 
Serve on toast, or reheat in Drawn-Butter 
Sauce. They may be soaked in cold water for 
half an hour before cooking. 

STEWED CUCUMBERS— III 

Peel and cut eight cucumbers into inch slices. 
Soak for half an hour in ice-water, drain, and 
cook until tender in beef stock to cover. Drain, 
and thicken the cooking liquid with flour browned 
in butter. Season with salt, pepper, grated 
onion, and kitchen bouquet. Pour over the 
stewed cucumbers and serve. 

STEWED CUCUMBERS— IV 

Peel the cucumbers and split lengthwise into 
quarters. Scoop out the seeds, wash thoroughly, 
and cook in salted boiling water until tender, 



1 98 ibow to Cooft Vegetables 

Drain and dry on a cloth. Cook two tablespoon- 
fuls of flour in butter, put in the cucumbers and 
enough stock to moisten, seasoning with salt, 
pepper, and grated nutmeg. Cook slowly until 
the sauce is thick, stirring constantly. Take 
from the fire and add the yolks of two eggs 
beaten with a few drops of vinegar. 

STEWED CUCUMBERS— V 

Peel and quarter six cucumbers, remove the 
seeds, and fry in butter with a chopped onion. 
Take up the cucumbers and cook a tablespoon- 
ful of flour in the fat remaining in the pan. Add 
one cupful of stock or water and cook until 
thick, stirring constantly. Season to taste with 
salt and pepper and cook the cucumbers in the 
sauce for twenty minutes. Serve on small 
squares of buttered toast. 

STEWED CUCUMBERS— VI 

Peel and slice two or three cucumbers. Cook 
until tender in water to cover with a chopped 
onion. Drain, sprinkle with flour, season with 
salt, pepper, and butter, and cook for two or 
three minutes, stirring constantly. Serve very 
hot. 

STEWED CUCUMBERS— VII 

Peel the cucumbers, soak in ice-water for an 
hour, then slice thin. Boil for fifteen minutes 
in water to cover, drain, season wjth gait anci 



3fiftis»3four TKHai^s to Cook Cucumbers 199 

pepper, and reheat in Cream Sauce. Squeeze 
in a few drops of lemon-juice and serve. 

STEWED CUCUMBERS— VIII 

Peel, quarter, and remove the seeds from three 
or four cucumbers. Cover with boiHng water 
and let stand until the water is cool. Drain and 
reheat in Cream Sauce with a tablespoonful of 
chopped onion. Cook in a double boiler for 
fifteen minutes, sprinkle with minced parsley, 
and serve. 

STEWED CUCUMBERS A LA BECHAMEL 

Slice three cucumbers, parboil for two minutes, 
drain, and cool in ice-water. Drain, cover with 
Bechamel Sauce, and cook slowly until tender. 

STUFFED CUCUMBERS— I 

Peel and split large cucumbers lengthwise. 
Scoop out the seeds. Make a forcemeat of minced 
cooked chicken or lamb or veal or fish mixed with 
one-third the quantity of bread-crumbs and sea- 
soned with salt, butter, and paprika. Tie the 
halves together with string, put into a baking-pan, 
cover with stock, and bake in a moderate oven. 
Remove the strings, thicken the cooking liquid 
with flour browned in butter, pour over the 
cucumbers, and serve. Or, line the baking-pan 
with thin slices of pork, and put in the cucumbers, 
seasoning with salt, pepper, and minced herbs. 
Cover with buttered paper and bake for twenty 



200 ibow to Cooft IDe^etables 

minutes, basting with melted butter. Serve 
with Brown Sauce. 

STUFFED CUCUMBERS— II 

Peel and split large cucumbers lengthwise. 
Scoop out the pulp and fill with a stuffing made 
of cooked chicken chopped fine and mixed with 
soft crumbs seasoned nicely and moistened with 
a beaten egg or a little stock. Sprinkle with 
crumbs and put into a baking-pan with stock 
half an inch thick. Bake until the cucumbers 
are tender, basting frequently, and adding more 
stock if required. Thicken the gravy with a 
teaspoonful of corn-starch rubbed smooth in a 
little cold water and pour around the cucumbers 
when serving. 

STUFFED CUCUMBERS— III 

Peel carefully half a dozen large cucumbers, 
parboil for five minutes, drain, cool, cut in two, 
and trim the ends. Scoop out the centres. 
Make a stuffing of one cupful of chopped cooked 
chicken and a beaten egg, seasoning with vinegar, 
celery seed, and thyme. Add a teaspoonful of 
butter and a little of the cucumber pulp. Fill 
the cucumber shells, sprinkle with crumbs, dot 
with butter, and bake brown. 

STUFFED CUCUMBERS— IV 

Peel and split lengthwise three cucumbers, 
Make a stuffing of one cupful of chopped cooke4 



3Fltti2*3four Wi^^e to CooF; Cucumbera 201 

chicken, one tablespoonful each of parsley and 
minced cooked ham, two tablespoonfuls of 
cream, and salt, paprika, and onion-juice to 
season. Scoop out the seeds from the cucumbers, 
fill with the stuffing, and put into a baking-pan 
with one cupful of stock and one-fourth cupful 
of white wine or lemon-juice. Bake for half 
an hour, basting frequently, cover with crumbs 
browned in butter, and pour the sauce from the 
pan when serving. 

STUFFED CUCUMBERS— V 

Peel, split, and scoop out the pulp. Soak the 
shells in cold water for half an hour. Fill with a 
forcemeat made of equal quantities of chopped 
cooked chicken and crumbs, well seasoned. 
Put the halves together, tie with string, and 
simmer for an hour in stock. Drain, remove the 
strings, and thicken the cooking liquid with a 
pinch of corn-starch rubbed smooth in a little 
cold stock, or serve with Bechamel Sauce. 

STUFFED CUCUMBERS— VI 

Peel, split, and scoop out the seeds from two 
large cucumbers. Parboil in salted water, 
drain, cool, and fill with a stuffing made of 
crumbs and chopped cooked chicken, mixed 
with a little Cream Sauce. Cook until tender 
in beef stock to cover, with two or three 
slices of bacon. Drain, and serve with Es- 
pagnole Sauce, 



202 1bow to CooFi IDegctables 

STUFFED CUCUMBERS— VII 

Peel three or four large cucumbers, trim the 
ends, scoop out the seeds, and fill v/ith a stuffing 
made of equal parts of chopped cooked chicken 
and boiled rice, seasoned with sweet herbs and 
moistened with stock. Cover with stock or milk, 
and cook slowly until tender. Take up the cu- 
cumbers and thicken the sauce with flour cooked 
in butter. Take from the fire, add the yolk of 
an egg beaten smooth with the juice of a lemon, 
a tablespoonful of capers, and a little minced 
parsley. Heat thoroughly, pour over the 
cucumbers, and serve. 

STUFFED CUCUMBERS— VIII 

Peel and split three or four cucumbers, 
trimming off the ends and removing the seeds. 
Cover with cold salted water and set aside. 
Make a stuffing of equal parts of chopped cooked 
veal and stale bread cooked to a smooth paste 
in milk. Season with salt, pepper, grated onion, 
and sweet herbs, add a little melted butter and 
enough beaten egg to bind. Drain and dry the 
cucumbers, fill them with the stuffing, and cook 
slowly until tender in stock to cover. Drain, ar- 
range on toast, strain the stock, thicken with flour 
browned in butter, season with salt, pepper, and 
lemon-juice, pour over the cucumbers and serve. 

STUFFED CUCUMBERS— IX 
Peel four cucumbers, trim the ends, cut in two 



3Fitti2*3four TKIlass to Cooft Cucumbers 203 

crosswise, and take out the seeds. Cover with 
cold salted water and let stand for half an hour. 
Cook a tablespoonful of bread-crumbs to a 
smooth paste with a little milk. Add half a 
cupful of chopped cooked veal or chicken, and 
season with salt, pepper, grated onion, and 
thyme. Add one egg well beaten, and mix 
thoroughly. Drain the cucumbers, fill with the 
stuffing, and cook them slowly until tender in 
well-seasoned white stock to cover. Drain, 
arrange on thin slices of buttered toast, and pour 
over a sauce made by thickening a cupful of 
the cooking liquid with a tablespoonful each of 
butter and flour cooked together. Season the 
sauce with salt, pepper, grated nutmeg, onion- 
juice, and a few drops of lemon-juice. 

STUFFED CUCUMBERS— X 

Peel and split four large cucumbers, and 
scoop out the seeds. Mix two cupfuls of minced 
raw beef with half a cupful of chopped nuts and 
a grated onion. Season with salt and pepper, 
stuff the cucumbers, and put the halves together, 
tying firmly into shape. Put into a baking-pan 
with enough water to keep from burning, and 
add a tablespoonful of butter and a teaspoon- 
ful of beef extract. Bake for an hour and a half, 
basting frequently. Remove the strings, and 
serve very hot, 

STUFFED CUCUMBERS— XI 

Peel and split the cucumbers lengthwise. 



204 1bo\Kf to Cook Degetables 

Scoop out the pulp and fill the cavities with a 
stuffing made of equal parts of minced roast beef 
and boiled ham with half as much fine bread- 
crumbs. Moisten the stuffing with melted 
butter and season to taste. Fill the cucumbers 
and tie the halves together with string. Put 
into a baking-pan with a cupful of beef stock 
and cook until tender. Remove the strings, 
take up the cucumbers, thicken the gravy with 
flour browned in butter, pour around the cucum- 
bers, and serve. 

STUFFED CUCUMBERS— XII 

Peel large cucumbers, remove a small piece 
from the side, and scoop out the pulp with a 
spoon. Fill the cavity with nicely flavored 
stuffing of minced cooked meat and crumbs, 
replace the cut-out portion, and tie on with 
thread. Cook until tender in stock to cover, 
adding a slice or two of bacon for seasoning and a 
little carrot, turnip, and onion if desired. Cook 
slowly until the cucumber is tender, strain the 
liquid and thicken it with a little flour cooked 
in butter, pour over the cucumbers, and serve. 

STUFFED CUCUMBERS— XIII 

Make a stuffing of two cupf uls of finely chopped 
cooked meat, seasoning with salt, pepper, and 
grated onion. Peel and split lengthwise half a 
dozen cucumbers and take out the seeds. Fill 
the halves with the meat, and tie together. Put 



fitt^^fout tClass to Cook Cucumbers 205 

into a baking-pan with a teaspoonful of salt, a 
chopped onion, a cupful of canned tomatoes, and 
half a cupful or more of stock. Bake for an hour, 
basting every ten minutes. When done, take up 
the cucumbers and strain the sauce over them. 

STUFFED CUCUMBERS— XIV 

Soak two shces of bread in cold water and 
squeeze dry. Add a chopped onion, a teaspoon- 
ful of minced parsley, and two tablespoonfuls 
of butter. Peel and split four cucumbers, 
scoop out the seeds, and fill with the stuffing. 
Put a few thin slices of salt pork into a baking- 
pan, lay in the cucumbers, and bake, basting 
with well-seasoned stock, 

STUFFED CUCUMBERS— XV 

Peel and split four cucumbers and scoop out 
the seeds. Make a stuffing of one cupful of 
stale bread-crumbs, half a cupful of chopped 
nuts, one onion peeled and chopped, a table- 
spoonful each of minced parsley and Chutney 
Sauce, and salt and pepper to season. Stuff 
the cucumbers, put the halves together, and tie 
into shape with strings. Brown in olive-oil, 
add half a cupful of water, and bake for an hour 
and a half, basting frequently. Remove the 
strings and serve. 

STUFFED CUCUMBERS— XVI 

Cut large cucumbers into thirds crosswise, 



2o6 ibow to Coofi Degetabieg 

trim carefully, and scoop out the centres, making 
small cups. Fill with seasoned crumbs and 
cover each one with a thin sHce of salt pork or 
bacon. Put into a baking-pan with two cupfuls 
of stock, an onion, a clove, a small carrot, and 
a bunch of parsley. Cover and bake, basting 
occasionally. Skim, strain, and thicken the 
gravy, pour over the cucumbers, and serve. 

STUFFED CUCUMBERS A LA GRECQUE 

Peel, trim, and cut in thirds crosswise four 
cucumbers. Remove the seeds, making small 
cuts. Fill with a forcemeat made of equal parts 
of raw mutton and beef suet, minced and sea- 
soned with fine herbs. Cover and bake, basting 
with stock. Drain, add a cupful of Tomato 
Sauce to the cooking liquid, pour around the 
cucumbers, and serve. 

STUFFED CUCUMBERS WITH TOMATO 
SAUCE 

Prepare according to directions given for 
Stuffed Cucumbers — I, and add a cupful of 
stewed and strained tomatoes to the sauce. 

CREAMED CUCUMBERS A L'ANGLAISE 

Cut peeled cucumbers into half-inch slices and 
let stand for half an hour in ice-water. Parboil 
for fifteen minutes, drain, and cover with fresh 
boiling water to which has been added a table- 
spoonful of butter, and salt and pepper to season. 



3ffttB*3fouc Wn^B to Cook Cncixmbcte 207 

Simmer slowly for five or ten minutes. Arrange 
the cucumbers on thin slices of buttered toast, 
sprinkle with lemon-juice, pour over a hot Cream 
Sauce, and serve. 

CUCUMBERS A LA BECHAMEL— I 

Prepare according to directions given for 
Cucumbers a la Maitre d'Hotel and reheat in a 
Bechamel Sauce. 

CUCUMBERS A LA BECHAMEL— II 

Peel and slice two large cucumbers, cover with 
salted boiling water, let stand for five minutes, 
drain, and cover with cold water. When thor- 
oughly cool, drain, dry, and reheat in Bechamel 
Sauce without boiling. Serve very hot. Season 
with a pinch of sugar if desired. 

CUCUMBERS A LA CREME 

Peel and cut into slices two or three cucumbers. 
Boil until soft in salted water to cover. Drain 
and reheat in a Cream Sauce. Sprinkle with 
minced parsley before serving. 

CUCUMBERS A L'ESPAGNOLE 

Peel and quarter half a dozen large cucumbers. 
Remove the seeds, cut into inch-lengths, parboil 
in salted water, drain, and saute in butter with 
a little sugar. Drain, add two cupfuls of Espag- 
nole Sauce or brown stock thickened with but- 
ter and flour, cook for ten minutes, and serve. 



2o8 t>OW to Cook XDCQCUUCB 

CUCUMBERS A L'lTALIENNE 

Peel four cucumbers, cut crosswise, and remove 
the seeds. Parboil for five minutes, drain, and fill 
with a forcemeat made of minced cooked meat and 
seasoned crumbs. Add stock nearly to cover and 
three or four slices of salt pork. Season with salt, 
pepper, and nutmeg. Cook slowly for half an 
hour, drain, sprinkle thickly with grated Parme- 
san cheese, pour over a thick Veloute Sauce, and 
serve. If a simpler dish is desired the cheese 
and sauce may be omitted. 

CUCUMBERS A LA MAITRE D'HOTEL— I 

Peel and quarter six cucumbers and soak for 
fifteen minutes in ice-water. Drain, cover with 
boiling water, and cook slowly for half an hour. 
Drain, pour over a Maitre d' Hotel Sauce, and 
serve. 

CUCUMBERS A LA MAITRE D'HOTEL— II 

Peel, split lengthwise, and scoop out the pulp 
from two or three large cucumbers. Cook 
until tender in boiling salted water, drain, and 
reheat in butter, seasoning with salt, pepper, 
minced chives, and parsley. Serve very hot. 
Add a little lemon-juice if desired. The cucum- 
bers may be cut up. 

CUCUMBERS A LA POULETTE— I 
Prepare the cucumbers according to directions 



jFittBsJfour Mass to Cooft Cucumbers 209 

given for Cucumbers a la Maitre d' Hotel and 
reheat in a Cream Sauce. Take from the fire 
and add the yolks of two eggs beaten with a 
teaspoonful of vinegar. 

CUCUMBERS A LA POULETTE— II 

Peel and split three cucumbers, scoop out 
the seeds, and cut into small pieces. Cook until 
tender in salted water to cover, and drain. 
Cook together one tablespoonful each of butter 
and flour, add a cupful or two of stock or of the 
cooking liquid, and cook until thick, stirring 
constantly. Season with salt and pepper, add 
the drained cucumbers and the yolks of two 
eggs well beaten. Heat thoroughly but do not 
boil, take from the fire, add the juice of half a 
lemon, and serve. 

14 



FORTY-SEVEN WAYS TO COOK 
EGGPLANT 

BOILED EGGPLANT 

Peel and cut up two eggplants and boil in 
salted water until tender with an onion, three 
cloves, and a small bunch of parsley. Drain 
and serve with Tomato Sauce. 

BROILED EGGPLANT— I 

Peel and cut into thin slices and soak for an 
hour in cold salted water. Drain and dry- 
thoroughly. Soak for half an hour in a marinade 
of olive-oil seasoned with salt and pepper. Add 
a little lemon-juice to the marinade if desired. 
Broil and serve with Maitre d' Hotel Sauce. 
The slices may be dipped in egg and crumbs 
before broiling. 

BROILED EGGPLANT— II 

Chop fine a small onion and two beans of 
garlic. Fry in oil, add one cupful of Tomato 
Sauce, and simmer for ten minutes. Put broiled 
eggplant on a platter and lay shredded ancho- 
vies on each piece. Pour the sauce over, sprinkle 
with minced parsley and onion-juice, and serve. 

2IO 



3fortg=Seven Wi^^e to Cooft }6gGpIant 211 

BAKED EGGPLANT— I 

Parboil, cut off the top, and scoop out the pulp. 
Mash the pulp and cook it in butter, seasoning 
with salt and pepper. Take from the fire, add 
the beaten yolk of an egg and enough bread- 
crumbs to make a smooth paste. Mix thor- 
oughly, refill the shell, and bake, basting with 
melted butter. A slice of onion, finely chopped, 
may be fried with the pulp. The egg may be 
omitted and the stuffing moistened with stock. 
Baste with stock when baking. 

BAKED EGGPLANT— II 

Cut a large plant in two crosswise and put into 
a dripping-pan with half a cupful of salted water. 
Bake until soft, season with butter, pepper, and 
salt, and serve. Or, scoop out the pulp, boil, 
mash, and season, fill the shells, and bake, 
sprinkling with crumbs if desired. 

BAKED EGGPLANT— III 

Split an eggplant and scoop out the inside, 
leaving the shell hard and firm. Chop the pulp, 
add half a cupful of cream, salt, pepper, and 
melted butter to season, and enough bread- 
crumbs to make a smooth thick paste. Fill the 
shells, tie together, and bake an hour or more. 

BAKED EGGPLANT— IV 

Split two eggplants and soak for two hours 
in salted water. Parboil, peel, chop fine, and 



212 1bow to Cooft V)egctable6 

press out all the water. Add the yolks of six 
hard-boiled eggs mashed fine, one teaspoonful 
each of chopped onion and sweet marjoram, three 
teaspoonfuls of minced parsley, salt and cayenne 
pepper to taste, and one raw egg well beaten. 
Add also half a cupful of butter melted. Put 
into a buttered baking-dish with cracker-crumbs 
on top and bake for half an hour. 

BAKED EGGPLANT— V 

Cut an eggplant into halves and scoop out 
most of the pulp. Chop it fine, mix with an 
equal quantity of crumbs, and season highly 
with salt, melted butter, red and black pepper. 
Mix thoroughly, fill the shells, and lay on top of 
each a thin slice of bacon. Bake for forty 
minutes in a quick oven. 

BAKED EGGPLANT— VI 

Cut in two and boil for half an hour. Drain, 
peel, cut into dice, and season with salt, pepper, 
and butter. Put into a buttered baking-dish, 
cover with crumbs, dot with butter, brown in 
the oven, and serve in the same dish. 

BAKED EGGPLANT— VII 

Boil an unpeeled eggplant until tender and 
throw it into cold water. Peel, cut in two, scoop 
out the seeds, and fill with a dressing made of 
bread-crumbs, a little chopped onion, and salt, 
pepper, and melted butter to season. Put into 



3focts*5even Maiss to Cooft Bg^plant 213 

a baking-pan with a little water and bake 
brown. 

BAKED EGGPLANT WITH CHEESE 

Cover two eggplants with boiling water and 
let stand for ten minutes. Drain, peel, slice thin 
and cut each slice in four, season with salt and 
pepper, and fry. Cook together one tablespoon- 
ful each of butter and flour, add one cupful of 
milk and half a cupful of stock and cook until 
smooth and thick, stirring constantly. Season 
with salt and cayenne. Put the fried eggplant 
into a buttered baking-dish in layers, covering 
each layer with grated cheese and sauce. Have 
cheese on top. Sprinkle with crumbs, dot with 
butter, and bake twenty minutes. 

BAKED EGGPLANT A LA FRANQAISE 

Cover an unpeeled eggplant with cold water 
and cook until soft. Cool, peel, and mash, 
seasoning with salt and pepper. Mix it with 
the crumbs of two slices of bread, two slices of 
bacon cut into dice and fried crisp, and one egg 
sHghtly beaten. Bake until brown. 

FRIED EGGPLANT— I 

Peel and slice an eggplant and soak over 
night in cold salted water. Drain and cover 
with cold water for half an hour. Wipe dry, 
dip in seasoned flour, or in flour, beaten egg, and 
crumbs. Fry in deep fat. Grated cheese may 



2 14 tbow to Goolft Vegetables 

be mixed with the crumbs. Serve with White, 
Cream, Tomato, or Caper Sauce. 

FRIED EGGPLANT— II 

Peel and slice an eggplant in very thin slices. 
Sprinkle the slices with salt, pile on a plate, 
cover with a weight, and let stand for an hour 
to take out the juice. Rinse in cold water, 
wipe dry, dredge with seasoned flour, and saute 
in butter or fry in deep fat. 

FRIED EGGPLANT— III 

Peel, cut in slices, and soak in salted water. 
Drain and steam until tender. Make a batter 
of two eggs beaten separately, one cupful of 
sour cream, a teaspoonful of salt, half a teaspoon- 
ful of soda, and enough flour to thicken. Dip 
the slices in the batter and fry brown. 

FRIED EGGPLANT— IV 

Soak peeled and sliced eggplant for half an 
hour in cold salted water, or in boiling water if 
preferred very delicate, drain, wipe, dip in 
crumbs, then in beaten egg, then in crumbs, 
and saute in butter. Or, dredge with seasoned 
flour before frying. 

FRIED EGGPLANT WITH PARMESAN 
CHEESE 

Peel and quarter an eggplant, scoop out the 
seeds, and cut it into convenient pieces. Rub 



3forts*Seven "Ma^e to Cooft Bggplant 215 

the inside of a saucepan with a cut clove of 
garHc and fry the eggplant in the same pan with 
melted butter, seasoning to taste with salt, 
pepper, and grated nutmeg. Before the egg- 
plant is quite done, sprinkle thickly with grated 
Parmesan cheese and add more butter if 
necessary. 

CREAMED PRIED EGGPLANT 

Peel and slice an eggplant and soak for two 
hours in salted water. Drain, dip into cream, 
then into cracker-crumbs, and fry a light brown. 
Serve with Cream Sauce. 

EGGPLANT FRITTERS 

Peel, slice, cover with cold water, boil until 
soft, and drain. Or, put into boiling salted and 
acidulated water. Mash smooth, add salt and pep- 
per to season, two eggs well beaten, and enough 
flour to make a thick batter. Fry by spoonfuls 
in deep fat. 

ESCALLOPED EGGPLANT— I 

Boil a large egg-plant until tender, peel, and 
mash. Season with butter, pepper, and salt. 
Add two hard-boiled eggs chopped fine and half 
an onion grated. Add two tablespoonfuls of 
bread-crumbs, put into a buttered baking-dish, 
cover with crumbs, dot with butter, and bake 
brown. 



2i6 1bow to Cooft iDegetables 

ESCALLOPED EGGPLANT— II 

Peel, cut into dice, and soak for an hour in 
cold salted water. Boil for twenty minutes, 
drain, and put in layers into a buttered baking- 
dish, alternating with fine crumbs. Season 
each layer with salt and pepper, dot with butter, 
and sprinkle with minced green peppers. Cover 
with crumbs soaked in cream, dot with butter, 
and bake, covered, then remove the cover and 
brown. 

EGGPLANT FARCI 

Boil three small eggplants for twenty minutes. 
Cut in two lengthwise and scoop out the pulp, 
leaving a shell half an inch thick. Make a 
stuffing of half a cupful of bread-crumbs soaked 
in stock, half a cupful of cooked chicken, veal, 
or lamb chopped fine, one beaten egg, a table- 
spoonful of butter, and salt, pepper, and grated 
nutmeg to season. Fill the shells and put into a 
baking-pan with one cupful of stock and one- 
fourth cupful of White Wine. Cover with 
buttered crumbs and bake for an hour. Thicken 
the pan gravy with a tablespoonful of flour 
cooked in butter, add a tablespoonful of Sherry, 
pour the sauce around, and serve. 

EGGPLANT WITH CHEESE SAUCE 

Peel a large eggplant, split lengthwise, and 
take out the seeds. Cut into convenient pieces 
and cook until tender in salted water with an 



3Fort)2*Scven "Mn^e to CooF? Eggplant 217 

onion, three cloves, and a bunch of parsley. 
When tender drain and arrange on toast. Pour 
over a Drawn-Butter Sauce to which has been 
added half a cupful of grated Parmesan cheese 
and the juice of half a lemon. 

EGGPLANT LOAF 

Peel and cut up a large eggplant and boil 
until soft. Drain, mash, and add half a pound of 
lean fresh pork chopped. Add two eggs well 
beaten and a teaspoonful of butter. Mix thor- 
oughly, season to taste, and put into a baking- 
dish. Cover the top with thin slices of salt pork 
and bake until the pork is brown. 

MASHED EGGPLANT 

Slice a large onion and shred two green peppers. 
Squeeze over the juice of a lemon and soak for 
three or four hours. Bake two eggplants with- 
out peeling until soft. Cut in two, scoop out 
the pulp and mash it, seasoning with salt, 
mustard, and oil. Add the onion and peppers 
drained from the lemon-juice, and a little of the 
juice if desired. Fill the shells, reheat, and serve. 

STEWED EGGPLANT— I 

Parboil, drain, cool, cut in two, and scoop out 
the pulp. Chop the pulp and cook for fifteen 
minutes in water to cover, seasoning with salt, 
pepper, and grated onion. Take from the fire, 
drain, and mix with two table spoonfuls each of 



2i8 Ibow to Gooft iDegetables 

chopped cooked tongue and bread-crumbs and 
one tablespoonful of minced capers. Season 
with salt and pepper, fill the shells, and tie to- 
gether with tape. Bake covered for an hour 
with a sufficient quantity of stock, turning once. 
Serve with Sauce Piquante. 

STEWED EGGPLANT— II 

Peel and cut up an eggplant and saute in 
butter, seasoning with salt and pepper. Add 
enough well-seasoned stock nearly to cover and 
cook until tender Take from the fire and add 
the yolk of an egg which has been beaten with 
the juice of a lemon. 

STEWED EGGPLANT WITH ONIONS 

Soak a peeled and sliced eggplant in salted 
water for two hours, drain, and fry in butter or 
oil. Put into a saucepan, cover with fried 
onions, season with salt and three teaspoonfuls 
of sugar, and pour over one cupful of water and 
half a cupful of vinegar. Cook over a slow fire 
until the moisture is nearly absorbed. 

STUFFED EGGPLANT— I 

Cut a large eggplant in two, scrape out the 
inside and put it in a saucepan with two table- 
spoonfuls of chopped raw ham. Cover with 
water, boil until soft, and drain. Add two 
tablespoonfuls of bread-crumbs, a tablespoonful 
of butter, half a minced onion, and salt and 



3fott^s=Seven TKHass to Cooft Bggplant 219 

pepper to season. Fill the shells, dot with butter, 
and bake for fifteen minutes. Minced veal or 
chicken may be used with the ham. 

STUFFED EGGPLANT— II 

Parboil in salted water for ten minutes, drain, 
cool, and split lengthwise. Scrape out the pulp, 
chop fine, and add one cupful of chopped cooked 
chicken and half a cupful of chopped cooked 
ham. Add one-fourth cupful of bread-crumbs, 
a tablespoonful of melted butter, and salt and 
pepper to season. Add enough stock to 
moisten, fill the shell, cover with crumbs, 
and put into a baking-dish with two cupfuls of 
stock. Bake for an hour, basting half a dozen 
times. Thicken the pan gravy with flour 
browned in butter, pour around the eggplant, 
and serve. 

STUFFED EGGPLANT— III 

Parboil an eggplant for ten minutes and slit 
down the side without cutting through. Scoop 
out as much of the pulp as possible, taking care 
to remove the seeds. Make a stuffing of bread- 
crumbs and chopped salt pork, seasoning with 
grated onion, minced parsley, salt, pepper, and 
grated nutmeg. Add a well-beaten egg and 
enough cream to moisten. Fill the plant and 
close tightly, tying into shape. Bake, basting 
with melted butter and hot water. Add cream 
to the pan gravy, thicken with flour cooked in 



220 1bow to Cooft vegetables 

butter, add a little minced parsley, pour over, 
and serve. 

STUFFED EGGPLANT— IV 

Parboil a large eggplant for ten minutes, then 
plunge into salted ice-water and let stand for an 
hour. Make a forcemeat of half a cupful of 
minced boiled ham, a cupful and a half of bread 
crumbs, one egg well beaten, and enough cream 
to make a smooth paste. Season with salt, 
pepper, minced parsley, and onion. Split the 
eggplant lengthwise, scrape out the pulp, and 
mix with the stuffing. Fill the shells, tie 
together, and put into a dripping-pan with a 
cupful of stock. Cover and bake for half an 
hour, remove the string, and serve. 

STUFFED EGGPLANT— V 

Cut off the tops of two small eggplants 
and chop the inside with an equal quantity 
of calf's liver and bread-crumbs, season with 
sweet herbs, salt, and pepper, and add a 
beaten egg to bind. Fill the shells, cover with 
crumbs, dot with butter, and bake for half an 
hour. 

STUFFED EGGPLANT~VI 

Cut an eggplant in two lengthwise, scoop out 
the pulp, chop it fine and mix it with an equal 
quantity of bread-crumbs. Season with salt, 
pepper, and sugar and cook for ten minutes in 



jforts^Seven Mass to Cooft Bggplant 221 

butter, stirring constantly. Fill the shells and 
bake for half an hour. 

STUFFED EGGPLANT— VII 

Parboil an eggplant for ten minutes, drain, 
cool, cut in two, and scoop out the pulp. Cook 
the pulp with two tablespoonfuls of butter, a 
teaspoonful each of minced onion and parsley, 
and salt and pepper to season. Bind with a 
beaten egg and fill the shells with the stuffing. 
Sprinkle with crumbs, dot with butter, and 
bake for twenty minutes. 

STUFFED EGGPLANT— VIII 

Cut the eggplant in two, scrape out the inside 
and put it into a saucepan with a tablespoonful 
of minced ham. Add water to cover. Boil 
until soft and drain. Add two tablespoonfuls 
each of bread-crumbs and chopped onion, a 
tablespoonful of butter, and salt and pepper to 
season. Stuff the shells, rub with butter, and 
bake for fifteen or twenty minutes. Chicken 
or veal may be used instead of the ham. 

STUFFED EGGPLANT— IX 

Cut a thick slice from the top of each eggplant, 
using six small ones. Chop fine a small onion, 
fry in butter, and add half a dozen chopped 
mushrooms and one tablespoonful of sausage 
meat. When the sausage meat is nearly cooked, 
season with salt and pepper, add the eggplant 



222 Ibow to Cooft IDeactable^ 

pulp, one cupful of bread-crumbs, and a tea- 
spoonful of minced parsley. Cook for five 
minutes, fill the shells, replace the lids, cover 
with buttered paper, and bake for twenty 
minutes. 

STUFFED EGGPLANT— X 

Parboil an eggplant for fifteen minutes in 
salted water, then cut a slice off the top and 
scoop out the pulp. Chop the pulp, and add a 
cupful of bread-crumbs. Add a small chopped 
onion fried in butter or bacon fat, salt and 
pepper to season, and enough stock or water to 
moisten. Cook the stuffing for five minutes, 
take from the fire, and add one egg well beaten. 
Fill the eggplant, cover with crumbs, and bake 
for half an hour. 

EGGPLANT STUFFED WITH TOMA- 
TOES—I 

Parboil an eggplant for ten minutes, drain, 
cool, and cut in two lengthwise. Scoop out the 
pulp and mix with a cupful of chopped tomatoes, 
a minced green pepper freed from seeds, and 
a cupful of bread-crumbs. Season with salt, 
pepper, and melted butter, fill the shells, bind 
together with tape, and bake, basting frequently 
with melted butter and hot water. Take up on 
a hot platter, remove the strings, and pour a 
hot Tomato Sauce around the eggplant. 



jfortgsScven Wiw^e to Coolft jSggplant 223 

EGGPLANT STUFFED WITH TOMA- 
TOES— II 

Parboil the eggplant, cut it in two, and scoop 
out the pulp. Chop fine a small onion, fry 
brown in butter, add the eggplant pulp and 
half a cupful of tomatoes. Cook for ten minutes, 
take from the fire, and season with salt and 
pepper. Add the yolks of two eggs well beaten 
and enough cracker-crumbs to make a smooth 
thick paste. Fill the shell, cover with crumbs, 
dot with butter, and bake, basting with stock. 

STUFFED EGGPLANT A LTTALIENNE— I 

Slit two medium-sized eggplants lengthwise 
and fry until soft, cut-side down. Chop fine 
three slices of salt pork and two onions. Fry 
in butter and add two cupfuls of chopped mush- 
rooms. Cook for ten minutes. Scoop out most 
of the pulp and add to the cooked mixture. 
Heat thoroughly, seasoning with salt, pepper, 
and minced parsley. Fill the eggplants, sprinkle 
with crumbs and grated cheese, moisten with 
olive-oil, and bake brown. Serve with Brown 
Sauce, 

STUFFED EGGPLANT A L'lTALIENNE— II 

Parboil an eggplant for ten minutes and cool 
in salted ice-water. Split and scoop out the 
inside. Rub the pulp through a sieve and add 
to it two tablespoonfuls each of cooked chicken 
and blanched almonds chopped fine. Season 



224 t)ow to (Jooft tDegetabkfii 

with salt and pepper, add two tablespoonfuls 
of bread-crumbs, fill the shells, and bind to- 
gether. Bake for half an hour, basting with 
stock or with melted butter and hot water. 
Remove the string and serve. When half done, 
it may be opened, brushed with melted butter, 
sprinkled with crumbs, and browned. 

EGGPLANT STUFFED WITH NUTS 

Boil an egg-plant until tender, split, and scoop 
out the pulp. Add a cupful of chopped nuts, 
one tablespoonful each of butter and bread- 
crumbs, and salt and pepper to season. Add 
two eggs well beaten, fill the shells, -and bake 
for an hour. 

EGGPLANT A LA CRE'OLE 

Peel a young eggplant, cut it into dice, and 
simmer for ten or fifteen minutes in half a cupful 
of boiling water. Drain and press out the 
liquid. Chop fine two onions, fry in butter, 
add the eggplant, salt and pepper to season, and 
one tablespoonful each of minced parsley and 
vinegar. Add also two heaping tablespoonfuls 
of butter. Put into a baking-dish, cover with 
crumbs, dot with butter, and bake for twenty- 
five minutes. 

EGGPLANT AU GRATIN 

Cut a slice from the top of a large eggplant and 
scoop out the pulp. Remove the seeds and soak 



3forts*Seven Mags to Cook Bagplant 225 

the pulp for an hour in salted water. Squeeze 
dry and chop coarsely. Chop three onions fine 
and cook for twenty minutes with a can of 
tomatoes, adding a bay-leaf, a clove, and two 
sprigs of parsley. Rub through a fine sieve. 
Soak a cupful of bread-crumbs in milk, squeeze 
dry, and mix with the eggplant pulp and half 
of the Tomato Sauce. Add the yolks of two 
eggs, a tablespoonful of butter, and salt and 
pepper to season. Mix thoroughly, fill the egg- 
plant, sprinkle with crumbs, and bake for forty 
minutes, basting with olive-oil. Reheat the 
remainder of the tomato puree, seasoning with 
salt, pepper, and butter, and serve separately 
as a sauce. 

EGGPLANT A LA LYONS 

Peel the eggplant and cut it into thin slices. 
Peel and slice two onions and fry brown in 
butter. Fry the slices of eggplant in the same 
fat, seasoning with salt, pepper, and grated 
nutmeg. Cover with stock and simmer until 
tender. Sprinkle with minced parsley and 
serve. The onions may be omitted and the 
sauce thickened with the yolk of an egg beaten 
with the juice of half a lemon. 

EGGPLANT A LA PROVENCE 

Slice and soak two small eggplants, drain, 
dip in oil, and broil. Put into a saucepan rubbed 
with garlic, with a chopped onion, a tablespoon- 



526 1bow to Cooh \DcQctnbic6 

ful of butter or oil, a teaspoonful each of minced 
parsley and anchovy paste, a cupful of stewed 
and strained tomatoes, and salt and pepper to 
season. Cook until tender and serve on toast 
or with macaroni. 



FIFTEEN WAYS TO COOK HOMINY 

BOILED HOMINY— I 

Wash in cold water and soak it over night. 
Boil slowly in the water in which it has been 
soaked, using a double boiler and adding more 
water to keep from burning. Drain, dry, season 
with butter, pepper, and salt, and moisten with 
milk if desired. 

BOILED HOMINY— II 

Soak a cupful of hominy for three hours in 
warm water, drain, and cook in fresh boiling 
water until tender, adding a pinch of salt. 
Drain and reheat for fifteen minutes with a pint 
of milk, seasoning with salt and pepper. Cook 
for fifteen minutes, add a tablespoonful of 
butter, and serve. 

BAKED HOMINY— I 

Rub through a sieve one cupful of cold cooked 
hominy. Add the yolks of three eggs well 
beaten, a tablespoonful of butter, and salt and 
pepper to season. When thoroughly mixed, 
add gradually two cupfuls of milk, and, if 
desired, a teaspoonful of sugar. Fold in the 
227 



228 1bow to Cooh IDegetablee 

stiffly beaten whites of the eggs, pour into a 
buttered baking-dish, and bake until well 
puffed and brown. 

BAKED HOMINY— II 

Wash a cupful of hominy in three waters and 
boil for twenty minutes in water to cover. Add 
a tablespoonful each of butter and salt and one 
cupful of milk. Bake for forty minutes in a 
moderate oven. 

HOMINY CROQUETTES— I 

Wash a cupful of hominy through several 
waters and cook for three hours in a double 
boiler, with a quart of milk. Season with salt, 
pepper, and onion-juice, add the yolks of two 
eggs well beaten, mix thoroughly, and cool. 
Shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. Serve with Tomato or 
Cheese Sauce. 

HOMINY CROQUETTES— II 

To a cupful of small hominy boiled add a 
tablespoonful of melted butter and mix thor- 
oughly, adding enough milk to make a soft 
paste. Add one egg well beaten and, if desired, 
a teaspoonful of sugar. Shape into croquettes, 
dip in egg and crumbs, and fry in deep fat. 

HOMINY CROQUETTES— III 

Reheat two cupfuls of cooked hominy with 



^fifteen "Mn^QS to Cooft Ibomlnis 229 

two tablespoonfuls of milk. Take from the 
fire, miix with the beaten yolk of an egg, season, 
and cool. Shape into croquettes, dip in egg and 
crumbs, and fry in deep fat. 

HOMINY CROQUETTES— IV 

Rub through a sieve two cupfuls of cold 
cooked hominy, and mix with two well-beaten 
eggs, one tablespoonful of melted butter, and a 
teaspoonful of sugar. Add salt to taste and beat 
thoroughly. Shape into croquettes, dip in egg 
and crumbs, and fry in deep fat. 

HOMINY CROQUETTES— V 

Cook until soft in a double boiler half a 
cupful each of hominy and stock and one and 
one-half cupfuls of milk. Take from the fire, 
add the yolks of two eggs well beaten and 
salt, paprika, onion-juice, and grated nutmeg 
to season. Turn out in a pie-tin, cool, cut 
into squares, dip in egg and crumbs, and fry 
in deep fat. 

FRIED HOMINY— I 

Wash a cupful of small hominy in cold water 
and soak over night in tepid water. Cook for 
an hour in a double boiler, seasoning with salt 
and pepper, then cool in a deep pan. Cut in 
slices, dredge with seasoned flour, and fry in 
drippings or pork fat. Or, dip in egg and 
crumbs and fry in deep fat. 



230 Ibow to Cooft IDesetableg 

FRIED HOMINY— II 

Wet a deep pan in cold water, pour into it hot 
cooked hominy seasoned with salt and butter, 
and cool. Cut into slices, dredge with seasoned 
flour, and fry brown in salt pork fat. Or, dip 
in egg and crumbs and fry in deep fat. 

FRIED HOMINY— III 

Make cold boiled hominy into a smooth paste 
with beaten egg, butter, and milk. Heat 
thoroughly, cool, shape into small cakes, dredge 
with seasoned flour, and fry in butter. Or, fry 
large hominy in seasoned butter. 

HOMINY PUFFS 

Mix thoroughly one pint of cold boiled hominy, 
the yolks of two eggs well beaten, two heaping 
tablespoonfuls of flour, one heaping teaspoonful 
of baking-powder, half a cupful of milk, a pinch 
of salt, and the stiffly beaten whites of the eggs. 
Drop by spoonfuls into deep fat and fry 
brown. 

HOMINY FRITTERS 

Rub two cupfuls of cold boiled hominy to a 
smooth paste with one tablespoonful of melted 
butter. Add three eggs well beaten and a cup- 
ful of flour which has been sifted twice with a 
teaspoonful of salt and half a teaspoonful of 
baking-powder. Add enough milk to make ^ 



^fifteen mass to Gooft Ibomlns 231 

batter which will drop from the spoon and fry 
by spoonfuls in deep fat. 

HOMINY SOUFFLE 

Mix together a cupful of small hominy boiled, 
two cupfuls of milk, two tablespoonfuls of 
melted butter, a pinch each of sugar and salt, and 
the yolks of three or four eggs well beaten. 
When thoroughly mixed, fold in the stiffly 
beaten whites and bake in a buttered baking- 
dish until well puffed and brown. 



EIGHTEEN WAYS TO COOK LENTILS 



BOILED LENTILS 

Soak a cupful of lentils in cold water over 
night. Drain, boil until tender, and drain. 
Chop a small onion fine, fry in butter, add a 
teaspoonful of flour, and mix to a smooth paste. 
Add a cupful of hot stock and cook until thick, 
stirring constantly. Reheat the lentils in the 
sauce, seasoning with salt and pepper and a 
little vinegar if desired. 

BAKED LENTILS 

Prepare according to directions given for 
Puree of Lentils — I, turn into a buttered baking- 
dish, and bake until brown. 

BAKED LENTILS WITH NUTS 

Mix a cupful of boiled lentils with half a cup- 
ful of Brazilian nuts chopped fine. Season with 
salt and grated onion. Put into a buttered 
baking-dish with half a cupful of stock or water. 
Mix together two cupfuls of flour and two table- 
spoonfuls of peanut butter. Moisten with ice- 
water and roll out in a crust to cover the 
Cover and bake for an hour. 
232 



iBiQbtccn Mass to Cook Xentils 233 

Serve in the same dish with Cream Sauce 

» 

Drawn-Butter, or Tomato Sauce. 

LENTIL CROQUETTES 

Soak over night three cupfuls of lentils, drain, 
and cook slowly for an hour in boiling water to 
cover. Drain, press through a colander, sea- 
son with salt and pepper, add a tablespoonful 
of minced parsley, two tablespoonfuls of cream, 
a teaspoonful of onion-juice, and a dash of grated 
nutmeg. Cool, shape into croquettes, dip in 
egg and crumbs, and fry in deep fat. Serve with 
Tomato Sauce. 

LENTILS WITH CREAM SAUCE 

Reheat boiled and drained lentils in a well- 
seasoned Cream Sauce. 

CURRIED LENTILS— I 

Chop fine three large onions, two green peppers, 
and a clove of garlic. Brown half a pound of 
washed lentils in butter, add the chopped mix- 
ture and cold salted water to cover. Boil until 
tender. Drain, add two sliced onions fried 
brown, two tablespoonfuls of butter, and a 
teaspoonful of curry powder. Serve with a 
border of boiled rice. 

CURRIED LENTILS— II 

Soak a cupful of red lentils for three or four 
hours and drain. Slice an onion, fry it in butter. 



234 1bOW to COOft WCQCUblCS 

add the lentils and two cupfuls of boiling water 
or stock. Simmer for an hour, season with salt 
and pepper, and add a teaspoonful of curry 
powder and the juice of half a lemon. Simmer 
for ten minutes and serve in a border of boiled 
rice. 

LENTILS AND RICE 

Chop an onion fine and fry in butter. Reheat 
in the butter two cupfuls of boiled lentils and 
one cupful of boiled rice. Season with salt and 
pepper and serve. 

LENTIL ROLLS 

Mix together one-half cupful each of boiled 
lentils, boiled rice, cooked chopped ham, and 
cooked chicken or veal. Season to taste. 
Scald cabbage leaves and wrap small bits of the 
mixture in each leaf. Pack closely in a buttered 
saucepan, cover with stock, and add a bay-leaf, 
an onion stuck with four cloves, and a blade of 
mace. Cook covered for forty-five minutes. 
Drain, strain the liquid, and thicken a sufficient 
quantity of it with flour browned in butter. 
Take from the fire and add the yolk of one egg 
beaten with a tablespoonful of tarragon vinegar. 
Pour the sauce over and serve. 

LENTILS WITH ONIONS 

Boil half a pound of lentils in salted water 
until tender and drain. Fry three sHced onion? 



Bfgbteen TKHaiss to Gooft Xentils 235 

in butter, add the drained lentils, pepper and 
salt to season, and enough stock to moisten. 
Heat thoroughly and serve. 

LENTILS AND BACON 

Cook a pint of lentils in water to cover, adding 
a bay-leaf, a blade of mace, and an onion stuffed 
with three or four cloves. Fry a sliced onion 
in butter, and add a quarter of a pound of 
bacon cut into dice. Fry until the bacon is 
brown and crisp, add the lentils and enough 
stock to moisten. Season with salt, pepper, 
and minced parsley, heat thoroughly, and 
serve. 

PUREE OF LENTILS— I 

Soak a cupful of lentils over night, boil until 
soft, and press through a sieve. Season with salt, 
pepper, and butter, moisten with milk, and 
serve. 

PUREE OF LENTILS— II 

Soak a quart of lentils for three hours and 
cook slowly until soft in water to cover, with a 
bunch of parsley, a carrot, an onion stuck with 
three cloves, and half a pound of salt pork. 
Remove the pork and vegetables, drain, press 
through a sieve, and season with salt, pepper, and 
minced parsley. Add a little butter and moisten 
with stock if too thick. 



236 ibow to Cool? Vegetables 

LENTIL SOUFFLE 

Prepare according to directions given for 
Puree of Lentils — I, and fold in the stiffly beaten 
whites of four eggs. Turn into a buttered 
baking-dish and bake for half an hour. 

STEWED LENTILS 

Soak a cupful of lentils over night in cold 
water. Drain and cook for an hour in boiling 
water. Drain and reheat with a tablespoonful 
of butter and salt and pepper to taste. 

SAVORY LENTILS 

Soak a pint of lentils two hours, drain, cover 
with cold water, and cook until tender, adding a 
teaspoonful of chopped onion, a little minced 
parsley, and salt and pepper to taste. Drain and 
saute for a few minutes in a little butter. Serve 
immediately. 

LENTILS A L'EGYPTIENNE— I 

Wash a pint of lentils and soak over night. 
Drain and cook until tender in boiling water. 
Fry a chopped onion soft in butter, add the 
lentils and an equal quantity of boiled rice. 
Heat thoroughly, season with salt and pepper, 
and serve. 

LENTILS A L'EGYPTIENNE— II 

Soak two cupfuls of lentils over night, drain, 



iBiQbtccn *Mag6 to dooft Xentils 237 

and cook until soft in boiling water to cover. 
Boil an equal quantity of rice. Cook together 
a can of tomatoes, a chopped onion, a bay-leaf, 
and a blade of mace. Simmer slowly until it 
has the consistency of a thick sauce. Drain the 
lentils, mix with the rice and one or two pounded 
cardamom seeds. Press the tomato through a 
sieve, add a heaping tablespoonful of butter, 
pour over the lentils, and serve. 



EIGHTY WAYS TO COOK MACARONI 



BUTTERED MACARONI— I 

Boil a pound of macaroni until tender, drain, 
and put into a deep baking-dish. Spread o^^er it 
half a cupful of butter broken into bits, and one- 
quarter of a pound of cheese, grated. Season 
with salt and pepper, mix thoroughly, and bake. 
Or, serve without baking. 

BUTTERED MACARONI— II 

Arrange cooked and broken macaroni on a 
hot platter and sprinkle it with salt, pepper, 
and dry mustard. Moisten with melted butter 
and season highly with grated cheese, turning 
with a fork. Serve without baking. 

BAKED MACARONI— I 

Put half a pound of cooked and broken 
macaroni into a buttered baking-dish and season 
with melted butter and grated cheese. Pour 
over two cupfuls of hot milk, dot with butter, 
sprinkle thickly with grated cheese, and bake for 
half an hour. 

238 



Bigbtis W^^e to Cook /iRacaronf 239 

BAKED MACARONI— II 

Break up half a pound of macaroni and cook 
it until tender in stock or in water to which a 
teaspoonful of beef extract has been added. 
Drain and put into a baking-dish with half a 
cupful of the cooking liquid and a tablespoonful 
of butter broken into bits. Sprinkle thickly 
with crumbs and grated cheese, dot with butter, 
and brown in the oven. 

BAKED MACARONI— III 

Put into a baking-dish with three cupfuls of 
milk, half a pound of macaroni cooked, broken, 
and drained. Season with salt, pepper, and but- 
ter and bake for half an hour. 

BAKED MACARONI— IV 

Reheat cooked and drained macaroni in 
enough cream to moisten and season highly with 
equal parts of grated Parmesan and Swiss 
cheese. Put into a buttered baking-dish, 
sprinkle with crumbs and grated cheese, pour 
over a little melted butter, and bake brown. 
Serve in the same dish. 

BAKED MACARONI— V 

Cook half a pound of macaroni in boiling salted 
water to cover. Drain, season with a little 
pepper and grated nutmeg, and moisten with 
Bechamel Sauce. Add half a cupful of butter 



240 Ibow to Cooli \DcQctablc6 

and two ounces each of grated Parmesan and 
Gruyere cheese. Put into a baking-dish, sprinkle 
with grated cheese, and bake for thirty minutes. 

CREAMED MACARONI 

Reheat cooked and broken macaroni in Cream 
Sauce seasoned highly with grated Parmesan 
cheese. Add a little powdered sugar. 

CURRIED MACARONI 

Reheat cooked, drained, and broken macaroni 
in a Curry Sauce. 

DEVILED MACARONI 

Reheat cooked and broken macaroni in Cream 
Sauce, seasoning highly with salt, red pepper, and 
mustard. Serve with grated cheese. 

MACARONI CROQUETTES— I 

Chop fine a cupful of cooked and broken 
macaroni and a slice of cooked ham. Mix with 
a little very thick Cream Sauce and season with 
onion- juice, salt, pepper, grated nutmeg, and a 
pinch of sugar. Add the yolks of three beaten 
eggs and cool. Add the juice of half a lemon, 
shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. 

MACARONI CROQUETTES— II 

Chop fine a cupful of cold cooked macaroni 
and reheat in a cupful of very thick Cream Sauce . 



iBiQbt^ Win^B to Cook /IRacaroni 241 

Add a heaping tablespoonful of grated cheese 
and the well-beaten yolks of four eggs. Cool, 
shape into croquettes, dip in egg and crumbs, 
and keep on ice for two hours. Fry in deep fat 
and serve with Tomato Sauce. 

MACARONI CROQUETTES— III 

Chop fine a pint of cold cooked macaroni and 
reheat with a little very thick Cream Sauce and 
a tablespoonful of grated cheese. Take from 
the fire, add the yolk of an egg well beaten, and 
cool. Shape into croquettes, dip in egg and 
crumbs, and fry in deep fat. 

MACARONI CROQUETTES— IV 

Boil one-quarter of a pound of macaroni in 
salted water until tender. Drain and reheat 
with a tablespoonful each of butter, grated 
Parmesan cheese, and minced cooked tongue. 
Spread on a buttered platter, cover with buttered 
paper, press under a weight, and cool. Cut into 
strips, dip in grated cheese, then into beaten egg, 
then in crumbs, and fry in deep fat. 

MACARONI CROQUETTES— V 

Boil a quarter of a pound of macaroni for 
thirty minutes in salted water. Drain and 
reheat with a little very thick Cream Sauce. 
Take from the fire, add the yolks of two eggs 
well beaten, and cool. Shape into croquettes, 
dip in egg and crumbs, and fry in deep fat. 
16 



242 1bow to Cooft IDegetables 

Serve with Tomato Sauce and grated cheese, 
or with Cream Sauce to which grated cheese 
has been added. 

MACARONI CROQUETTES— VI 

Cook half a pound of macaroni in salted water. 
Drain and put into a saucepan with a quarter 
of a pound each of butter and grated Parmesan 
cheese, salt, pepper, and grated nutmeg to season, 
and enough thick AUemande Sauce to moisten. 
Mix thoroughly, turn into a small buttered 
square tin pan, cover with buttered paper, and 
cool under a weight. Cut into squares, dip in 
grated cheese, then in beaten egg,. then in crumbs, 
and fry in fat to cover. Serve with Tomato 
Sauce, Noodles may be used in the same way. 

MACARONI CROQUETTES— VII 

Cook a quarter of a pound of macaroni in 
salted water, drain, and mix with two table- 
spoonfuls of butter, half a cupful of grated Par- 
mesan cheese, salt and pepper to season, and 
enough AUemande Sauce to moisten. Turn 
into a small buttered square tin pan. Cover 
with buttered paper, then with another pan, and 
cool under a weight. When cold cut into squares 
dip into beaten egg, then into crumbs, and fry 
in deep fat. 

ESCALLOPED MACARONI— I 

Fry separately in butter two chopped onions 



Bfgbts tMasB to Cook ^acaronf 243 

and half a pound of chopped mushrooms. Mix 
cooked and drained macaroni with Tomato 
Sauce and add the mushrooms and onions. Mix 
thoroughly with a quarter of a pound of American 
cheese grated, and salt and pepper to taste. 
Put into a baking-dish, sprinkle with crumbs, 
and brown for ten minutes in the oven. 

ESCALLOPED MACARONI— II 

Fill a buttered baking-dish with alternate 
layers of cooked and broken macaroni and sliced 
or chopped hard-boiled eggs. Season each layer 
with salt, pepper, and mustard. Fill the dish 
with milk, cover with buttered crumbs, and 
bake until the crumbs are brown. 

STEWED MACARONI— I 

Reheat one-quarter of a pound of cooked and 
broken macaroni with sufficient milk to moisten. 
Season with salt and red pepper, add a table- 
spoonful of butter and one-quarter of a pound 
of grated cheese. Serve very hot. 

STEWED MACARONI— II 

Boil the macaroni until soft in salted water to 
cover, drain, season, moisten with cream, reheat, 
and serve. 

STEWED MACARONI— III 

Put a pound of cooked and broken macaroni 
into a saucepan with half a cupful of butter and 



244 ibow to Cooft IDegetables 

salt, pepper, and grated nutmeg to season. 
Moisten with equal quantities of beef gravy and 
Allemande Sauce, sprinkle thickly with grated 
Parmesan cheese, and serve. 

STEWED MACARONI— IV 

Boil half a pound of macaroni in salted water 
for twenty minutes, drain, and rinse in cold 
water. Season a cupful of stewed and strained 
tomatoes with butter, sugar, paprika, and salt. 
Add three tablespoonfuls each of almonds 
blanched and chopped and beef stock. Bring 
to the boil and reheat the macaroni in the sauce. 
Serve with grated cheese. 

TIMBALE OF MACARONI— I 

Beat three eggs until light, add a tablespoonful 
of butter, half a cupful of milk or stock, and salt, 
pepper, and grated onion to season. Butter a 
large timbale mould and nearly fill it with cooked 
and broken macaroni. Pour the sauce over, 
sprinkle with crumbs, dot with butter, cover, and 
steam for an hour and a half. Turn out and 
serve with Tomato Sauce. 

TIMBALE OF MACARONI— II 

Chop fine the white meat of a cooked chicken 
and two slices of ham. Add two tablespoonfuls 
of grated Parmesan cheese, a cupful of cream, 
and three eggs well beaten . Line a plain buttered 
mould with cooked macaroni and mix some 



Bigbts "Ma^e to Cooft /Racaronl 245 

chopped cooked macaroni with the meat. Fill 
the mould, cover, and steam for forty-five min- 
utes. Serve with any preferred sauce. 

TIMBALE OF MACARONI— III 

Mix together half a pound of chopped cooked 
ham, four tablespoonfuls of bread-crumbs, 
one egg well beaten, enough stock to moisten 
to a smooth paste, and Worcestershire and 
mushroom catsup to season. Butter a timbale 
mould, line it with boiled macaroni, and fill 
with the stuffing. Steam for an hour and a half. 
Take out of the mould, pour over a Cream or 
Tomato Sauce, and serve. 

MACARONI AU GRATIN 

Butter a deep baking-dish and fill with cooked 
macaroni, sprinkling each layer with grated 
cheese, and seasoning with pepper and dots of 
butter. Cover the top with cheese (Parmesan, 
which may be mixed with Swiss), dot with 
butter, and bake brown. Serve in the same dish. 
Milk or cream to cover may be poured over 
before baking. 

MACARONI RAREBIT 

Cut fine one cupful of cooked macaroni and 
reheat in butter. Add a scant cupful of grated 
cheese and two eggs well beaten. Season with 
salt and pepper and cook until the eggs set, 
Serve on toast. 



246 Ibow to Cooft IDegetableg 

MACARONI WITH ASPARAGUS 

Cook asparagus in boiling salted water until 
tender. Drain, and season with salt, pepper, 
and butter. Take up on a platter and surround 
with macaroni cooked in stock. Sprinkle with 
grated Parmesan cheese and serve. 

MACARONI WITH BROWN BUTTER 

Reheat cooked and drained macaroni in melted 
butter, cooking until the butter browns. Sprinkle 
with salt and pepper, season highly with grated 
Parmesan cheese, and serve. 

MACARONI WITH BROWN SAUCE— I 

Cook together two tablespoonfuls each of but- 
ter and flour, add a cupful of stock, and cook 
until thick, stirring constantly. Season with 
salt and pepper, one tablespoonful each of 
tomato catsup and grated onion, and a tea- 
spoonful of kitchen bouquet. Add a clove of 
garlic chopped very fine and a quarter of a 
pound of cooked and broken macaroni. Cook 
in a double boiler for twenty minutes and serve. 

MACARONI WITH BROWN SAUCE— II 

Cook two tablespoonfuls of flour in butter 
and add one cupful each of brown stock and 
stewed and strained tomato. Cook until smooth 
and thick, stirring constantly, and season with 
salt and pepper. Arrange cooked and broken 



JBiQbt^Q TKIla^s to Cooft /IRacaroni 247 

macaroni in a buttered baking-dish in layers, 
alternating with sauce and grated Parmesan 
cheese. Sprinkle with cheese and bake for 
fifteen minutes. Two cupfuls of stock may be 
used and the tomato omitted. 

MACARONI AND CHEESE 

Put half a pound of cooked and broken 
macaroni into a buttered baking-dish, seasoning 
each layer with salt, pepper, butter, and plenty 
of grated cheese. When the dish is full, pour 
over half a cupful of milk or cream, bake for 
half an hour, and serve in the baking-dish. 

MACARONI IN CHEESE SHELL 

Fill the shell of an Edam or pineapple cheese 
with cooked and broken macaroni mixed with 
Cream Sauce. Sprinkle with crumbs, dot with 
butter, and bake brown. 

MACARONI WITH CHEESE SAUCE 

Cook in a saucepan a heaping tablespoonful 
of butter and a cupful of Swiss cheese. As soon 
as the cheese is melted, turn the cooked and 
broken macaroni into a serving-dish, pour 
over the sauce, mix thoroughly with a fork, and 
serve. 

MACARONI WITH CHESTNUTS 

Peel and pound to a paste a dozen roasted 
chestnuts. Season v/ith salt and mix with half 



248 ibow to Cooft iDegetables 

a pound of cooked and drained macaroni. 
Add three tablespoonfuls of butter and a tea- 
spoonful of onion-juice. Heat thoroughly, mois- 
tening with milk or stock if necessary. Put into 
a baking-dish, sprinkle thickly with crumbs and 
grated cheese, pour over melted butter, and 
brown in the oven. 

MACARONI WITH SAUCE PIQUANTE 

Thicken a pint of beef stock with a table- 
spoonful of flour browned in butter. Add four 
tablespoonfuls of tomato catsup, six drops 
of Tabasco Sauce, a teaspoonful of kitchen 
bouquet, a pinch of salt, and a dash of paprika. 
Reheat cooked and broken macaroni or spa- 
ghetti in the sauce and put into a buttered 
baking-dish. Sprinkle with crumbs and grated 
cheese, dot with butter, and bake until 
brown. 

MACARONI AND CHICKEN SOUFFLE " 

Boil half a pound of macaroni in salted water 
until tender, drain, rinse in cold water, and cut 
into very small pieces. Thicken two cupfuls 
of chicken stock with a tablespoonful each of 
butter and flour cooked together and add to it 
a cupful of cooked minced chicken and macaroni. 
Add a well-beaten egg and pepper and salt to 
season. Turn into a buttered baking-dish, 
sprinkle with crumbs, and bake for half an hour. 
Serve with grated cheese. 



Bigbts Mass to CooK /iRacaronl 249 

MACARONI WITH CREAM 

Boil three-quarters of a pound of macaroni 
in salted water with a tablespoonful of butter, 
one onion, and two cloves. Drain and reheat 
with one-third of a pound each of butter, grated 
Parmesan cheese, and Gruyere cheese. Season 
with pepper and grated nutmeg, add a cupful of 
white stock and half a cupful of cream. Heat 
thorottghly and serve. 

MACARONI WITH GRAVY 

Reheat veal gravy and season with tomato 
catsup and add a little chopped cooked ham. 
Arrange cooked and broken macaroni in a baking- 
dish, sprinkling each layer with grated Parmesan 
cheese. Pour over enough of the gravy to 
moisten, heat thoroughly, and serve. 

MACARONI AND HAM— I 

Boil macaroni until tender in stock, cooking 
until the stock is nearly absorbed. Season 
with salt, pepper, and butter, and mix with two 
tablespoonfuls or more of chopped ham or 
bacon fried crisp. Sprinkle with fried bread- 
crumbs and serve. 

MACARONI AND HAM— II 

Reheat two cupfuls of cooked and broken 
macaroni in Cream Sauce, add a pinch of soda 
and a cupful of chopped, cooked ham. Season 



2 so 1bow to Cooft iDegetables 

with dry mustard and cayenne. Add one egg well 
beaten, turn into a buttered baking-dish, cover 
with crumbs and grated cheese, and bake covered 
for half an hour, then uncover and brown, 

MACARONI AND MUSHROOMS 

Chop separately an onion and three slices of 
bacon. Fry and add half a cupful of canned 
tomatoes and half a cupful of mushrooms. If 
dried mushrooms are used they must be soaked 
for three or four hours. Sprinkle a large platter 
with grated cheese and lay upon it the cooked 
macaroni full length. Cover with grated cheese, 
pour over the sauce and mushrooms, sprinkle 
with cheese, and serve. 

MACARONI AND OYSTERS 

Arrange in alternate layers in a baking-dish 
cooked, broken, and drained macaroni, and 
oysters, seasoning with dots of butter and pepper 
and salt. Beat together the liquor drained from 
the oysters, one and one-half cupf uls of milk, and 
two eggs. Pour over the macaroni, cover with 
crumbs, dot with butter, and bake half an hour. 
Or, spread over the top a beaten egg mixed to 
a smooth paste with crumbs. 

MACARONI WITH TOMATO SAUCE 

Boil the macaroni until tender in salted water, 
drain, and mix with Tomato Sauce. Serve 
grated Parmesan cheese separately. 



JBlQhVQ THlass to Cooft /iRacaronf 251 

MACARONI AND TOMATOES— I 

Cook together for half an hour a can of toma- 
toes and a chopped onion. Rub through a sieve. 
Arrange cooked and broken macaroni in a but- 
tered baking-dish, sprinkle with grated Parmesan 
cheese, cover with the sauce, and repeat until 
the dish is full, having sauce on top. Cover 
with crumbs, dot with butter, and bake covered 
for half an hour, then uncover and brown. 

MACARONI AND TOMATOES— II 

Mix one-quarter of a pound of cooked and 
broken macaroni with one cupful each of brown 
gravy and stewed and strained tomatoes. Add 
a tablespoonful of butter, salt and pepper to 
season, and a heaping tablespoonful of grated 
Parmesan cheese. Cook in a slow oven for 
half an hour and serve in the baking-dish. 

MACARONI A L'AMERICAINE 

Put half a pound of cooked and broken maca- 
roni into a buttered baking-dish, alternating with 
grated cheese and dots of butter. Cover with 
crumbs, pour over a cupful of cream or milk, 
to which a beaten egg may be added, and bake 
for half an hour. Or, mix with Cream Sauce or 
Tomato Sauce. 

MACARONI A L'ANGLAISE 
Reheat one-fourth of a pound of cooked and 



2 52 ibow to Gooft DcQetablcs 

broken macaroni for twenty minutes with one 
cupful each of milk and stock. Beat together 
the yolks of two eggs, four tablespoonfuls of 
cream, and half a cupful of the water in which the 
macaroni was boiled. Put the macaroni and 
its liquid in a baking-dish, pour over the beaten 
egg, sprinkle thickly with grated cheese, dot 
with butter, and bake for ten minutes. 

MACARONI A LA BOLOGNA— I 

Parboil in salted water half a pound of maca- 
roni, drain, add white stock to cover, and cook 
until the liquid is nearly absorbed. Put into 
a shallow baking-dish, sprinkle , thickly with 
grated cheese, and add half a pound of fried 
mushrooms. Heat thoroughly in the oven and 
serve with spinach. 

MACARONI A LA BOLOGNA— II 

Boil well-washed spinach in salted water, 
drain, and press through a sieve. Reheat, 
moistening with a little stock. Arrange the 
spinach in layers in a baking-dish, alternating 
with cooked and broken macaroni and sprinkling 
each layer thickly with grated cheese. Bake 
for forty-five minutes and serve in the baking- 
dish. 

MACARONI A LA BECHAMEI^-I 

Reheat cooked and broken macaroni in Bech- 
amel Sauce. Add a few tablespoonfuls of stock 



Bigbtg "Ma^s to Cooft Macaroni 253 

or gravy, season with melted butter and powdered 
cinnamon. 

MACARONI A LA BECHAMEL— II 

Cook one-third of a pound of macaroni in 
salted water, drain, and put into a baking- 
dish. Dot with butter, and sprinkle thickly 
with grated cheese. Beat two eggs with two 
cupfuls of milk, pour over the macaroni, 
and bake until the custard is firm. Cover 
with Cream Sauce, sprinkle with parsley, 
and bake four minutes longer. Serve in the 
same dish. 

MACARONI A LA CREME 

Reheat cooked, drained, and broken maca- 
roni in Cream Sauce, seasoning with cay- 
enne. Season highly with grated cheese and 
serve. Or, bake in a buttered baking-dish 
with crumbs on top. The cheese may be 
omitted. 

MACARONI A LA FLORENCE 

Cook together for forty minutes a can of 
tomatoes, a cupful of water, a sliced onion, a 
bunch of parsley, and two ounces of fat bacon. 
Press through a sieve, add a tablespoonful of 
butter and salt and pepper to taste and boil 
for five minutes. Reheat cooked and broken 
macaroni in the sauce and serve with plenty of 
grated cheese. 



2 54 Hbovo to CookDe^etabie^ 

MACARONI A LA GALLI 

Rub through a fine sieve a large can of to- 
matoes and simmer for three hours or until as 
thick as jelly. Chop fine half a pound of salt 
pork and a large onion and fry brown and crisp. 
Mix with the tomatoes, season with salt and 
cayenne, and pour over cooked macaroni. Serve 
with grated cheese. 

MACARONI A LA GENOA 

Boil half a pound of macaroni for twenty 
minutes in salted water. Drain, add four 
cupfuls of stock, and cook until the liquid is 
absorbed. Add a tablespoonful of butter, a 
teaspoonful of French mustard, a quarter of a 
pound of grated cheese, a teaspoonful of onion- 
juice, and cayenne pepper to season. Mix 
thoroughly, cover with crumbs, and bake until 
brown. 

MACARONI A LA GENEVA 

Boil half a dozen pork sausages in stock, drain, 
cool, and slice. Arrange in a baking-dish with 
alternate layers of cooked and broken macaroni, 
and sprinkle each layer thickly with grated 
Parmesan cheese. Moisten with stock or veal 
gravy, cover, and bake for half an hour. 

MACARONI A LA GRECQUE 
Boil a quarter of a pound of macaroni in 



JBiQbt^ Wla^6 to Cook /Iftacaronf 255 

well-seasoned stock to cover. Skin four mutton 
kidneys, saute in butter, drain, and chop fine. 
Cook a tablespoonful of flour brown in the same 
fat, add a cupful of stock, and cook until thick, 
stirring constantly. Reheat the chopped kidneys 
in the sauce for ten minutes, seasoning with 
cayenne and onion-juice. Add the macaroni 
and cook slowly until the gravy has been ab- 
sorbed. Serve with Tomato Sauce. 

MACARONI A L'lTALIENNE— I 

Boil three-quarters of a pound of macaroni 
until tender in salted water, adding a small 
piece of butter. Drain and reheat with a little 
melted butter, seasoning with salt, pepper, 
grated nutmeg, and one-quarter of a pound each 
of grated Gruyere and Parmesan cheese. Mix 
with AUemande Sauce and beef gravy, heat 
thoroughly, and serve. 

. MACARONI A L'ITALIENNE~II 

Cook three-fourths of a cupful of broken 
macaroni in boiling salted water to cover, with a 
teaspoonful of butter, a small onion, and two 
cloves. Drain, remove the onion, reheat in 
Tomato Sauce, add two tablespoonfuls of Sherry, 
and serve with plenty of grated cheese. 

MACARONI A L'lTALIENNE— III 

Boil one-quarter of a pound of macaroni 
in salted water until tender. Drain and add one 



2 56 1bOW to COOft VCQCtablCB 

cupful of Cream Sauce. Add two tablespoonf uls 
of made mustard, and pepper, salt, and cayenne 
to season. Add one-half pound of grated 
Parmesan cheese, heat thoroughly, and serve. 

MACARONI A L'lTALIENNE— IV 

Boil three-quarters of a pound of macaroni, 
drain, and reheat with half a cupful each of 
Tomato and Madeira Sauces and one-fourth 
of a pound of grated Parmesan cheese. Season 
with pepper and nutmeg and cook slowly for ten 
minutes. Serve with grated cheese separately. 

MACARONI A L'lTALIENNE— V 

Reheat boiled and drained macaroni in melted 
butter, seasoning with pepper and grated cheese. 
Keep stirring until the cheese is melted, but 
do not let it cook as the cheese will turn oily. 

MACARONI A L'lTALIENNE— VI 

Cook half a pound of macaroni in boiling 
salted water with a pinch of pepper. Drain and 
reheat with a cupful of rich stock and simmer 
until the stock is absorbed. Add gradually a 
tablespoonful of butter and a quarter of a pound 
of grated cheese, either Parmesan or Swiss. 

MACARONI A LA MADRID 

Boil half a pound of macaroni in salted water 
until transparent, drain, and rinse in cold acidu- 
lated water. Reheat with a cupful of meat or 



Bigbtg Mage to Qoo\\ /Hbacaronf 2^7 

chicken gravy and a cupful of stewed and strained 
tomatoes. Add a teaspoonful of grated onion, 
a green pepper seeded and chopped, a pinch of 
sugar, and salt, cayenne, and grated nutmeg to 
season. Simmer for half an hour and serve 
in a hot dish which has been rubbed with garlic. 

MACARONI A LA MILANAISE— I 

Chop fine two ounces each of raw ham and 
veal. Fry in butter with a chopped onion and a 
carrot, then add one wineglassful of White wine 
and stock to cover. Add a bunch of sweet 
herbs, a cupful of Tomato Sauce, and a few 
chopped mushrooms. Simmer slowly for two 
hours and rub through a sieve. Mix cooked and 
drained macaroni with the sauce and put into a 
baking-dish in layers alternating with thin slices 
of American cheese. Sprinkle with grated 
Parmesan, dust with powdered cinnamon, cover, 
and bake for an hour. 

MACARONI A LA MILANAISE— II 

Boil three-quarters of a pound of large maca- 
roni for twenty minutes in salted water, adding 
a little butter. Drain and put into a fiat sauce- 
pan with salt, red and white pepper, and grated 
nutmeg to season. Add half a cupful of chopped 
cooked beef tongue, a cupful of shredded mush- 
rooms, three tablespoonfuls of butter, and two- 
thirds of a cupful of grated Parmesan cheese. Add 
a cupful of Bechamel Sauce, heat thoroughly, 
J7 



2 53 Ibow to Cooh ti)eaetabte0 

and add one cupful each of beef gravy and 
Tomato Sauce. Heat thoroughly, sprinkle with 
grated Parmesan cheese, and serve. The beef 
gravy may be omitted. 

MACARONI A LA MILANAISE— III 

Cook together three tablespoonfuls of butter 
and two of flour. Add two cupfuls of white 
stock and cook until smooth and thick, stirring 
constantly. Add a slice each of carrot and 
onion and pepper and salt to season. Simmer 
for twenty minutes, add one cupful of cream 
or milk, and rub through a sieve. Cook a quarter 
of a pound of broken macaroni in salted water 
until soft, drain, and mix with the sauce, adding 
half a cupful of canned mushrooms or the same 
quantity of fresh mushrooms sauted in butter. 
Cook for five minutes and serve. 

MACARONI A LA NEAPOLITAN— I 

Cook a can of tomatoes for fifteen minutes 
with half a cupful each of chopped cooked ham 
and sliced mushrooms. Add half a cupful of 
grated Parmesan or Swiss cheese and season 
with salt, pepper, cayenne, and a little sugar. 
Reheat cooked and broken macaroni in the 
sauce and serve with plenty of grated cheese. 

MACARONI A LA NEAPOLITAN— II 

Arrange cooked, drained, and broken macaroni 
in layers in a baking-dish, sprinkling each layer 



Bigbtg Mags to Cook /iRacaronf 259 

with grated cheese. Moisten with stock or 
gravy, pour over half a cupful of melted butter, 
heat thoroughly, and serve. 

MACARONI A LA NEAPOLITAN— III 

Chop fine an onion and a slice of raw ham and 
fry in butter. Add a can of tomatoes and two 
cupfuls of Espagnole Sauce. Boil for twenty 
minutes and press through a sieve. Reheat a 
pound of boiled macaroni in melted butter, 
seasoning with pepper and grated nutmeg. Put 
into a baking-dish in layers, alternating with 
the sauce and sprinkling each layer with grated 
Parmesan cheese. Heat thoroughly, pour over 
melted and brown butter, and serve. 

MACARONI A LA NEAPOLITAN— IV 

Cook half a pound of macaroni in salted 
water without breaking. Drain and arrange full 
length on a platter. Thicken a pint of stewed 
and strained tomato with two tablespoonfuls of 
butter and one of flour cooked together. Season 
the sauce with salt, pepper, celery salt, and 
four tablespoonfuls of grated Parmesan cheese. 
Pour the sauce over the macaroni and pass 
grated cheese with it. 

MACARONI A LA NAPLES— I 

Prepare according to directions given for 
Macaroni a I'ltalienne — II. and add half a 
dozen mushrooms cut fine and fried, two slices 



26o 1bow to Coo?i lt)egetable0 

of smoked cooked beef tongue cut in shreds, and 
half a cupful of grated cheese. 

MACARONI A LA NAPLES— II 

Cook half a pound of broken macaroni in 
boiling salted water, drain, and rinse in cold 
water. Butter a baking-dish and cover the 
bottom with macaroni. Season with salt, 
cayenne, and dots of butter. Sprinkle thickly 
with grated Parmesan cheese, and repeat until 
the dish is full, having cheese on top. Bring to 
the boil a cupful of milk, a teaspoonful of butter, 
half a teaspoonful of dry mustard, and pepper 
and salt to season. Pour over the macaroni, 
cover, and bake for half an hour, then remove 
the cover and brown. 

MACARONI A LA PALERMO 

Chop an onion fine and fry it in butter, dredge 
with flour, and add half a can of strained tomato, 
and salt, pepper, and sugar to season. Cook for 
twenty minutes. Strain the sauce and add one 
cupful each of cooked macaroni, chopped ham and 
chicken. Add also three green peppers, seeded, 
shredded, and boiled until tender. Thicken with 
the yolk of an egg beaten smooth with half a 
cupful of hot milk or stock. Mix thoroughly 
and serve very hot. 

MACARONI A LA REINE 

Boil a pint of cream and add to it ten ounces 



Blgbt^ Isaacs to Cooft flRacaroni 261 

of white cheese. Season with salt and cayenne 
and add a heaping tablespoonful of butter. 
The cheese should be sliced very thin. Stir the 
cream constantly until the cheese is dissolved. 
Cut bread into dice and fry pale brown in deep 
fat. Pour the sauce over cooked and broken 
macaroni, cover with the fried bread, and serve. 

MACARONI A LA ROMA 

Boil and drain one- quarter of a pound of 
macaroni. Chop fine the cooked white meat of 
a chicken and three or four slices of boiled ham. 
Season with salt, pepper, and grated Parmesan 
cheese. Mix with the yolks of three eggs well 
beaten, add half a cupful of cream and the 
stiffly beaten white of one egg. Mix with the 
macaroni, turn into a buttered mould, and 
steam for an hour. 

MACARONI A LA SOLFERINO 

Chop fine an onion and a slice of raw ham and 
fry brown in oil. Add a pint of Tomato Sauce 
and reheat. Mix with cooked and broken 
macaroni and serve with grated cheese. 

MACARONI A LA WALDORF 

Reheat one and one-half cupfuls of beef or 
veal gravy with half a cupful of Tomato Sauce. 
Pour over cooked and broken macaroni and 
sprinkle with chopped hard-boiled eggs, grated 
Parmesan cheese, and salt and pepper to season. 



NINETY-FIVE WAYS TO COOK 
MUSHROOMS 

BROILED MUSHROOMS— I 

Dip cleaned and peeled mushrooms into 
melted butter, put on ice for fifteen minutes, and 
broil. Serve with melted butter and lemon- 
juice. Or, broil, basting with bacon fat. If the 
mushrooms are strongly flavored they may be 
soaked in cold salted water for a few minutes 
before broiling. 

BROILED MUSHROOMS— II 

• 

Peel and remove the skins from large mush- 
rooms. Broil on a buttered gridiron inside up. 
Season and serve on buttered toast. Melted 
butter mixed with minced parsley and chives 
and seasoned with salt and pepper may be 
served separately if desired, or melted butter 
and lemon-juice. 

BROILED MUSHROOMS— III 

Fry separately in melted butter large fresh 
mushrooms and fresh mushrooms chopped. 
Add cream to the minced mushrooms, using 
363 



tMnct^^^ive WiwQ6 to Cooft /IRusbrooms 263 

enough to cover, and simmer for ten minutes. 
Spread the minced mixture on buttered toast 
and lay a large broiled mushroom on each slice. 
Season with salt and pepper and, if desired, a 
little grated nutmeg or mace. 

BROILED BEEFSTEAK MUSHROOM 

Broil a thick slice of beefsteak mushroom on 
a buttered gridiron, season with salt, pepper, 
and melted butter, and pour over a sauce made 
of one tablespoonful of vinegar and a teaspoonful 
of Worcestershire Sauce seasoned highly with 
paprika. 

BAKED MUSHROOMS— I 

Peel large fresh mushrooms and put into a 
buttered baking-dish inside up. Sprinkle with 
salt and pepper and put a small lump of butter 
on each one. Bake for ten or fifteen minutes in 
a quick oven, basting frequently with melted 
butter. Add a few drops of lemon-juice and 
serve hot on the same dish. A little mace 
and minced parsley may be added to the 
seasoning. 

BAKED MUSHROOMS— II 

Peel, stem, and wash a dozen large mush- 
rooms. Put into a buttered dripping-pan 
inside up. Sprinkle with salt and pepper, dot 
with butter, and pour over two-thirds cupful of 
cream. Bake for ten minutes in a hot oven and 



264 t)ow to Cook IDegetables 

serve on toast with the pan-gravy poured over. 
The cream may be omitted and two tablespoon- 
fuls of butter used instead. 

BAKED MUSHROOMS— III 

Clean and trim large fresh mushrooms and 
put into acidulated water. Toast circles of 
bread, dip quickly into hot water or cream, and 
put into a buttered baking-dish. Butter the 
toast and put a large mushroom on each slice 
inside up. Sprinkle with salt and pepper, dot 
with butter, cover, and bake for eight or ten 
minutes. Serve immediately. Each mushroom- 
cup may be filled with cream and baked under 
jelly-glasses. Do not remove the glass until the 
moment of serving. 

BAKED MUSHROOMS— IV 

Make a forcemeat of chopped cooked chicken 
and minced mushrooms, adding enough chicken 
stock to moisten. Butter a baking-dish and fill 
it with large fresh mushroom^s inside up. Fill the 
mushrooms and the space between them with 
the forcemeat, dot with butter, and add enough 
cooking stock to make it very moist. Cover 
with very thin slices of bacon and bake 
covered for fifteen minutes, then uncover and 
brown. 

BAKED STUFFED MUSHROOMS— I 

Chop fine the stalks of a dozen mushrooms 



•fflinetss^ive Mass to dooft /IRusbrooms 265 

with a small onion and fry in butter. Dredge 
with flour, add a cupful or more of stock — 
chicken preferred, — and cook until smooth and 
thick, stirring constantly. Season with pepper, 
salt, minced parsley, and, if desired, grated 
nutmeg. Put the mushrooms into a buttered 
baking-dish, inside up, fill with the mixture, 
cover with crumbs, and bake. Serve with 
Espagnole Sauce, or sprinkle with lemon- juice. 

BAKED STUFFED MUSHROOMS— II 

Soak three tablespoonfuls of bread-crumbs in 
half a cupful of stock. Add three-quarters of a 
cupful of chopped cooked chicken, one table- 
spoonful of butter, and salt, pepper, and grated 
onion to season. Peel and trim large fresh 
mushrooms and put in acidulated water. Drain, 
fill with the stuffing, cover with crumbs, dot 
with butter, and bake in a buttered baking-pan 
for ten or fifteen minutes. 

BAKED MUSHROOMS AU GRATIN 

Peel a pound of large fresh mushrooms and 
chop the stems and all but six of the largest 
mushrooms. Fry the mixture in butter and 
add two tablespoonfuls of tomato catsup or 
grated cheese. Fill the large mushrooms with 
the stuffing, cover with crumbs, and bake about 
fifteen minutes. Serve on toast with Brown 
Sauce to which have been added three table- 
spoonfuls of Sherry or Madeira. 



2 66 ibow to Cooft iDegetables 

BAKED MUSHROOMS IN RAMEKINS 

Peel and chop large mushrooms and season 
with salt, pepper, and minced parsley. Fill 
buttered ramekins and bake in a quick oven. 

BAKED MUSHROOMS IN CUPS 

Peel a dozen large mushrooms, remove the 
stalks, and chop fine. Boil the trimmings for 
fifteen minutes in stock or water, strain, and 
cook the mushrooms in the liquid, seasoning 
with salt, pepper, and minced parsley. Take 
from the fire and add four eggs beaten with 
half a cupful of cream. Butter timbale moulds, 
fill with the mixture, and bake. Turn out, pour 
around White Sauce, and serve. 

BAKED BEEFSTEAK MUSHROOM 

Spread a large slice of beefsteak mushroom 
with butter, sprinkle with salt and pepper, and 
bake, basting with a cupful of stock to which a 
tablespoonful of Sherry has been added, 

MUSHROOMS BAKED WITH OYSTERS 

Peel and trim large fresh mushrooms and 
saute in butter. Put each one on a round of 
buttered toast inside up. Put an oyster in 
each mushroom, dot with butter, and season 
with salt and pepper. Bake until the oysters 
are plump. Serve with Cream Sauce, using 
chicken stock for half the liquid. Or, with 



Wnct^^^ivc limai^s to Cook /Iftusbrooms 267 

Brown Sauce seasoned with Port Wine and 
mushroom catsup. Chop the oysters if desired 
and add grated nutmeg to the seasoning. 

MUSHROOMS BAKED WITH CHEESE 

Parboil two cupfuls of cleaned and trimmed 
mushrooms in salted water for ten minutes. 
Butter a baking-dish, put in the drained mush- 
rooms, cover with a cupful of Cream Sauce, and 
sprinkle thickly with grated Parmesan or Swiss 
cheese. Cover Math buttered crumbs and bake 
brown. 

CREAMED MUSHROOMS 

Fry fresh mushrooms in butter or use the 
canned mushrooms, drained, and reheat in a 
Cream Sauce. Use the liquid drained from the 
can or stock, if desired, for part of the liquid 
instead of all cream. 

CREAMED MUSHROOMS IN SHELL 

Prepare creamed mushrooms and fill puff 
paste shells or Swedish timbales or ramekins 
and serve. If ramekins a,re used, cover with 
crumbs, dot with butter, and brown in the oven. 

CREAMED MUSHROOMS WITH EGGS 

Cook a pint of prepared mushrooms for five 
minutes in salted water with a little milk, using 
barely^ enough liquid to keep from burning. 
Thicken with a tablespoonful each of butter and 



-68 ibow to Gooft Vegetables 

flour cooked together, take from the fire, and add 
the yolk of an egg well-beaten. Season with 
salt, pepper, and onion- juice and fill buttered 
shells or ramekins three-quarters full. Break 
a fresh egg into each one, sprinkle with seasoned 
crumbs, dot with butter, set into a pan of hot 
water, and bake until the crumbs are brown. 

CURRIED MUSHROOMS 

Fry a small chopped onion soft in butter and 
dredge with a teaspoonful each of flour and 
curry powder. Add a cupful of stock and cook 
until thick, stirring constantly. Take from the 
fire, season with salt, pepper, and lemon-juice, 
and strain over fried mushrooms arranged on 
buttered toast. 

DEVILED MUSHROOMS— I 

Dip large fresh mushrooms in melted butter, 
sprinkle with salt and cayenne, and broil. Serve 
on toast. Mustard and lemon-juice may be 
added to the seasoning. 

DEVILED MUSHROOMS— II 

Chop a quart of peeled mushrooms and season 
with salt, pepper, cayenne, and lemon-juice. 
Add two eggs, the yolks of two hard-boiled eggs, 
two cupfuls of bread-crumbs, and a heaping 
tablespoonful of butter. Fill buttered shells or 
individual dishes, cover with crumbs, dot with 
butter, and brown in the oven. 



1Plinets*3five tuaags to Cooft Musbroome 269 

ESCALLOPED MUSHROOMS— I 

Peel and cut up a pound of fresh mushrooms, 
scald, drain, and cover with cold water. Dry- 
thoroughly and saute in hot butter for three 
minutes. Add a teaspoonful each of flour and 
minced parsley. When thoroughly mixed, add 
a cupful of hot stock and simmer for ten minutes, 
stirring constantly. Season with salt, pepper, 
and lemon-juice, take from the fire, and add 
the yolk of an egg beaten with a tablespoonful 
of Sherry. Fill buttered shells or ramekins, 
cover with crumbs, dot with butter, and bake in 
the oven. 

ESCALLOPED MUSHROOMS— II 

Make two cupfuls of Cream Sauce, using 
chicken stock, if convenient, for part of the 
liquid. Add the chopped stalks of a pint of 
mushrooms and cook the sauce until it is re- 
duced half. Season with pepper and salt and 
add a tablespoonful of minced parsley. Pour 
the sauce into a shallow baking-dish, and lay 
upon it fresh mushrooms inside up. Put a 
small piece of butter on each one, sprinkle with 
crumbs, and bake brown. 

ESCALLOPED MUSHROOMS— III 

Cook a pint of mushrooms in acidulated water 
until tender, using barely enough to cover. 
Drain, mix with a pint of boiling milk, and 



2 70 1bow to Cook iDegetables 

season with salt and pepper. Butter a baking- 
dish, sprinkle with crumbs, and repeat until 
the dish is full, having crumbs on top. Pour 
over the milk and the liquid in which the mush- 
rooms were cooked. Season with salt and 
pepper, dot with butter, and bake brown. 

ESCALLOPED MUSHROOMS— IV 

Peel, trim, and break up the mushrooms and 
throw into boiling and acidulated water. Let 
stand for two or three minutes, then rinse in 
cold water. Wipe dry and saute in butter. To 
two cupf uls of mushrooms, add three tablespoon- 
fuls of flour and a teaspoonful of minced parsley. 
When the butter has absorbed the flour, add 
one cupful of milk or cream or stock. Cook 
until smooth and thick, stirring constantly. 
Take from the fire, season with salt, paprika, 
and lemon-juice, and add the yolk of an egg 
beaten with two tablespoonfuls of milk or 
cream. Fill buttered ramekins, cover with 
buttered crumbs, and brown in the oven. 

ESCALLOPED MUSHROOMS— V 

Cover the bottom of a baking-dish with stale 
bread-crumbs sprinkled with pepper and salt 
and bits of butter. Cover with a layer of peeled 
and stemmed mushrooms and repeat until the 
dish is full, having crumbs and butter on top. 
Fill the dish with cream and bake, covered, for 
an hour, then remove the cover and brown. 



1ftlnetB*3f ive Ma^s to Cooh f^mbtoom^ 2 7 1 

FRIED MUSHROOMS— I 

Peel and trim very large fresh mushrooms and 
fry in oil or butter seasoned with pepper and 
salt. Serve on small thin slices of toast and put 
a teaspoonful of Sherry or White Wine on each 
mushroom or use minced parsley and lemon- 
juice instead of wine. 

FRIED MUSHROOMS— II 

Dip large peeled mushrooms in seasoned flour, 
crumbs, or meal, or in egg and crumbs, and fry 
in deep fat. Serve with any preferred sauce. 
Sprinkle with lemon- juice if desired. Bacon fat 
may be used for frying and the bacon served as 
a garnish. 

FRIED MUSHROOMS ON TOAST 

Chop very fine peeled and stemmed mush- 
rooms. Saute in butter, seasoning with salt, 
pepper, mace, and cayenne. Spread the mixture 
on buttered toast and serve. 

MUSHROOM SAUTE 

Put fresh peeled mushrooms into acidulated 
water. Let stand for an hour, drain, dry, and 
saute in butter, seasoning with salt, pepper, and 
grated nutmeg. 

MUSHROOM SAUTE A LA BORDELAISE 

Marinate large peeled mushrooms in seasoned 



272 Ibow to Qooh iDegetable^ 

oil for two hours. Drain and fry brown. Chop 
fine a bean of garlic and three sprigs of parsley. 
Heat thoroughly in oil, add the mushrooms, and 
serve. 

BEEFSTEAK MUSHROOM SAUTE 

Cut into dice, dip in batter, and fry in deep 
fat or saute in butter. 

FRICASSEE OF MUSHROOMS— I 

Cook a cupful of button mushrooms in Cream 
Sauce, seasoning with salt, pepper, minced 
parsley, and powdered sugar. Or, omit the 
liquid and cook the mushrooms with two table- 
spoonfuls of butter, one tablespoonful of flour, 
and the seasoning. Cook for ten minutes, then 
add the yolks of two eggs beaten with half a 
cupful of cream. Serve on toast. 

FRICASSEE OF MUSHROOMS— II 

Saute large mushrooms until brown and pour 
into the pan enough cream to cover. Cook for 
ten minutes, thicken with flour browned in 
butter, add two table spoonfuls of Sherry, and 
serve. 

FRICASSE'e of MUSHROOMS— III 

Peel and scald a quart of mushrooms, cover 
with cold water, drain, and saute in butter. 
Dredge with flour and season with salt, pepper, 
powdered thyme, and mace. Pour in a cupful of 



tiinct^='^ivc Mags to Coo\\ /Bbusbrooms 273 

stock, and cook until thick, stirring constantly. 
Simmer for half an hour, then take up the 
mushrooms and strain the liquid. Add to the 
liquid the yolks of three eggs beaten with the 
juice of a lemon. Arrange the mushrooms on 
buttered toast, pour over the sauce, and serve. 

MUSHROOM CROQUETTES 

Peel and trim half a pound of mushrooms and 
chop the stalks and trimmings fine. Simmer the 
chopped trimmings for twenty minutes in milk 
to cover, strain, and reserve the liquid. Cook 
together two heaping tablespoonfuls each of 
butter and flour, add the mushroom liquor and 
enough cream or milk to make two cupfuls in 
all. Season with salt, paprika, and grated 
nutmeg. Cut the caps into small pieces and fry 
in butter. Add two chopped hard-boiled eggs, 
a tablespoonful of minced parsley, and the 
sauce. Heat thoroughly, take from the fire, and 
add the yolks of two raw eggs. Cool, shape 
into croquettes, dip in egg and crumbs, and fry 
in deep fat. 

MUSHROOM SOUFFLE 

Chop fine a very small onion and fry soft in 
butter. Add one and one-half cupfuls of minced 
mushrooms and half a cupful of minced cooked 
chicken. Add one cupful of White or Cream 
Sauce, a heaping tablespoonful of soft bread- 
crumbs, a canned pimento chopped fine, a pinch 
i8 



2 74 tbow to doofe \t)egetable6 

of salt, and the yolks of two eggs. Fold in the 
stiffly beaten whites, fill .a buttered souffle dish, 
and bake until puffed and brown. Serve with 
a Brown Sauce to which has been added half 
a cupful of fresh mushrooms chopped and fried, 
and a minced truffle. 

BUTTERED MUSHROOMS 

Trim and clean a quart of large fresh mush- 
rooms and cook until tender in butter, seasoning 
with salt, pepper, and powdered mace. Add 
three tablespoonfuls of butter and a tablespoon- 
ful of cracker-crumbs. Heat thoroughly and 
serve. 

STEWED MUSHROOMS— I 

Peel and trim half a pound of fresh mush- 
rooms. Fry in butter, season with salt and 
pepper, dredge with flour, and add half a cupful 
of hot water or stock. Cook slowly for five 
minutes. Three-fourths cupful or more of 
cream may be used for liquid and a little grated 
nutmeg may be added to the seasoning. If 
hot water is used, season with minced parsley 
and onion-juice. 

STEWED MUSHROOMS— II 

Trim and clean a cupful of button mushrooms 
and saut^ in butter. Season with salt, pepper, 
mace, and a teaspoonful of lemon- juice. Serve 
on toast. Or, use half a cupful of cream or 



1iaineti2*3Five Mass to Cook /iftusbrooms 275 

stock instead of the lemon- juice and omit the 
mace if desired. 

STEWED MUSHROOMS— III 

Peel and trim a pint of fresh mushrooms, 
fry in butter, dredge with flour, and add two 
tablespoonfuls of cream or more if necessary. 
Season with salt and pepper, take from the fire , 
and add the yollc of an egg beaten smooth with 
a tablespoonful of Sherry. 

STEWED MUSHROOMS— IV 

Peel and stem the mushrooms and throw into 
acidulated water. Drain and cook in as little 
water as possible, seasoning with salt and 
pepper. Simmer for five minutes and thicken 
with a tablespoonful each of butter and flour 
cooked together. 

STEWED MUSHROOMS— V 

Peel and trim the mushrooms and cook for 
fifteen minutes in water to cover. Season with 
salt and add a heaping tablespoonful of but- 
ter rolled in flour. Cook for four minutes and 
add an egg beaten with three tablespoonfuls of 
cream. Heat thoroughly but do not boil, and 



STEWED MUSHROOMS— VI 

Peel a pint of fresh mushrooms and scrape 
the stalks. Throw into cold water and drain, 



2 76 1bow to Coofe t)egctable6 

but do not wipe. Cook in their own liquor 
until the juice flows freely, then add a table- 
spoonful of butter rubbed smooth with a tea- 
spoonful of flour or a little less corn-starch. If 
flour is used, cook for about fifteen minutes. 
If corn-starch is used, put it in about three 
minutes before the mushrooms are served. 

STEWED MUSHROOMS— VII 

Cook fresh mushrooms for twenty minutes in 
equal parts of milk and water, using as little 
liquid as possible. Add a teaspoonful of flour 
browned in butter and one cupful of stock. 
Cook until the sauce is smooth and thick, 
stirring constantly, then add a few drops of 
lemon-juice. Cream or milk may be used 
instead of stock with grated nutmeg and lemon- 
peel added to the seasoning. Mushroom catsup 
may be used also in the seasoning. 

STEWED MUSHROOMS— VIII 

Cook fresh mushrooms for twenty minutes in 
equal parts of milk and water, seasoning with 
salt and pepper. Thicken with a tablespoonful 
of flour and the beaten yolk of an egg. A little 
veal or chicken stock may be added before 
thickening. 

STEWED MUSHROOMS— IX 

Make a pint of Drawn-Butter Sauce and add 
the yolks of two eggs beaten with a cupful 



1Rinets=JPive IKHaiss to dooft /Hbusbrooms 277 

of cream and a tablespoonful each of butter 
and minced parsley. Add a pint of peeled and 
washed mushrooms, cook for five minutes, and 
serve very hot. 

STEWED MUSHROOMS~X 

Fry a chopped onion brown in butter with 
half a pound of chopped mushrooms, add 
enough Brown Sauce to moisten, and heat 
thoroughly, seasoning with a teaspoonful of 
mustard and two soaked anchovies pounded 
smooth in a mortar. 

STEWED MUSHROOMS— XI 

Cook peeled and trimmed mushrooms for 
four or five minutes in boiling cream well- 
seasoned. Serve on toast, moistening the 
toast with the cream. 

STEWED MUSHROOMS— XII 

Put into a saucepan a quart of cleaned mush- 
rooms, two tablespoonfuls of butter, one table- 
spoonful of flour rubbed smooth in half a cupful 
of water or stock, and salt and pepper to season. 
Cover and cook for five minutes, stirring fre- 
quently. A tablespoonful of lemon-juice may 
be added just before serving. 

STEWED CANNED MUSHROOMS 

Drain a can of mushrooms, reheat in butter, 
dredge with flour, and add enough boiling milk 



2 78 Dow to COOft VCQCUblCB 

or cream to make a smooth sauce. Season 
with salt and pepper, take from the fire, and 
add the yolk of an egg beaten with a table- 
spoonful of Sherry. Do not allow the mushrooms 
to boil. Serve on toast. Or, reheat the drained 
mushrooms in Cream Sauce, then add the egg 
and Sherry. 

MUSHROOMS STEWED IN WINE— I 

Saut^ in butter a pound of peeled and trimmed 
mushrooms. Drain off the butter, add a wine- 
glassful of Sherry and a cupful of stock. Bring 
to the boil, thicken with flour browned in butter, 
and serve. 

MUSHROOMS STEWED IN WINE— II 

Cook a pint of small fresh mushrooms for 
five minutes in salted water to cover. Add a 
tablespoonful of butter, half a cupful of Claret, 
mace and cayenne to season, and the yolks of 
six hard-boiled eggs. Heat thoroughly and 
serve with a garnish of broiled or fried mush- 
rooms. 

MUSHROOMS WITH WHITE WINE AND 
CREAM 

Peel and cut up half a pound of mushrooms. 
Fry for five minutes in butter and dredge with 
a tablespoonful of flour. Add half a cupful 
each of white wine and cream, stir until smooth, 
cover, and cook for fifteen minutes. 



Wnct^^fivc 1imas0 to aooFi /ftusbroome 279 

MUSHROOMS WITH FINE HERBS 

Chop fine parsley, thyme, and summer savory 
and wet with onion-juice. Dip large fresh 
mushrooms into beaten egg, then into the 
herbs, fry in butter, and serve on toast. 

MUSHROOMS AND MACARONI 

Saut^ a dozen peeled mushrooms in butter, 
seasoning with lemon-juice. Add one and one- 
half cupfuls of Cream Sauce and simmer for 
ten minutes, then add a quarter of a pound of 
cooked and broken macaroni. Heat thoroughly, 
season with grated cheese, and serve. 

MUSHROOMS AND OYSTERS 

Saut€ large fresh mushrooms in butter, drain, 
and put into a shallow baking-pan inside up. 
Lay a large oyster on each one and season with 
salt, pepper, and butter. Dip the oysters in 
melted butter and cracker-crumbs if desired. 
Bake until the oysters are plump and serve 
with Brown, Cream, or Bechamel Sauce. 

MUSHROOMS WITH TOMATO SAUCE 

Peel two pounds of fresh mushrooms and 
throw into acidulated water. Cut each one 
into two or three pieces and chop the stalks. 
Fry the mushrooms in olive-oil with two table- 
spoonfuls of chopped onion, two bruised cloves 
of garlic, and the chopped stalks. Drain off 



28o Dow to dooft lt)egetable6 

most of the oil, add two cupfuls of Tomato 
Sauce and a teaspoonful of beef extract dissolved. 
Season with salt, white pepper, and cayenne, and 
heat thoroughly. Season with lemon- juice and 
minced parsley and serve. 

MUSHROOMS WITH EGGS 

Peel and slice a pound of fresh mushrooms 
and cook until tender in white stock to cover, 
adding a slice of onion, a little butter, a pinch 
of sweet herbs, and seasoning. Press through a 
sieve on a serving-dish and lay upon it very 
carefully a few poached eggs. Season to taste 
and serve. 

MUSHROOMS WITH CREAM 

Fry a pound of fresh mushrooms in butter, 
seasoning with pepper and salt. Sprinkle with 
minced parsley, add two tablespoonfuls of 
white stock and half a cupful of cream. Cook 
five minutes longer, pour over toast, and serve. 

MUSHROOMS IN SHELLS 

Cut the upper crust from four French rolls, 
scoop out the inside, and toast or fry the shells 
thus made. Cook two pounds of peeled and 
trimmed mushrooms in butter, seasoning with 
salt and lemon- juice. Moisten with stock or 
water, add three cupfuls or more of Veloute 
Sauce, four tablespoonfuls of butter, and pepper 
and grated nutmeg to season. Take from the 



1WinetBs:jf(ve llClass to Cooft ^ugbrooms 281 

fire, add the yolks of four eggs well beaten, 
fill the shells, heat for a moment, and serve. 

MUSHROOMS UNDER GLASS— I 

Cut circles of bread to fit the glass covers, 
toast, and put a large fresh mushroom on each 
slice inside up, having first dipped each one 
in melted butter seasoned with minced pars- 
ley and lemon-juice. Moisten with cream, 
cover, and bake for twenty-five minutes. The 
parsley, lemon- juice, and cream may be omitted. 

MUSHROOMS UNDER GLASS— II 

Peel and remove the stems from a pound of 
large fresh mushrooms. Fry in butter for one 
minute, seasoning with salt, pepper, and grated 
nutmeg. Add a cupful of cream, cover, and 
simmer for ten minutes. Have ready six round 
slices of bread toasted on the under side only. 
Cover with the mushrooms, pour over the pan- 
gravy, cover with the bells or with jelly-tumblers, 
and bake for fifteen or twenty minutes. The 
nutmeg may be omitted. In cooking under 
glass, heat gradually. 

MUSHROOMS UNDER GLASS— III 

Toast thin circles of bread on the under side 
and lay large fresh mushrooms on the other 
side. Cover with glass bells and bake for twenty 
minutes. 



282 1D0W to dooft iDegetables 

MUSHROOMS UNDER GLASS— IV 

Toast thin circles of bread on the under side, 
Sautd fresh mushrooms in butter, seasoning 
with salt and pepper and moistening with 
cream. Pour the cream and mushroom mixture 
over the pieces of toast, cover with the bells, 
and bake in a slow oven for twenty minutes. 
Serve with the bells on. 

STUFFED MUSHROOMS— I 

Chop mushrooms fine, mix with an equal 
quantity of crumbs, season with salt and pepper, 
and moisten with stock or cream. Fill the 
caps of large fresh mushrooms with the force- 
meat and put a dot of butter on each one. 
Put into a buttered baking-dish, cover, and 
bake for fifteen minutes. Or, put the filled 
mushrooms in a baking-dish, fill the spaces 
between with the forcemeat, sprinkle with 
crumbs, dot with butter, and pour in enough 
cream to moisten. Season with pepper and 
salt, cover, and bake for fifteen minutes, then 
uncover and brown. Serve in the baking-dish 
or on toast with Bechamel Sauce. 

STUFFED MUSHROOMS— II 

Chop the stalks fine and fry in butter. Add 
a sufficient quantity of bread-crumbs soaked 
and squeezed dry, one or two beaten eggs, and 
enough cream to moisten. Season with salt 
and pepper, fill the mushroom caps, and bake. 



1Klinets*3Fi^e Mai^e to QooJi /iRuebrooms 283 

basting with stock or hot water and melted 
butter. 

STUFFED MUSHROOMS A LA 
NEAPOLITAN 

Chop fine the stalks and trimmings of sixteen 
large fresh mushrooms. Fry the trimmings in 
oil with onion and garlic to season and add 
half a cupful of Tomato Sauce with salt and 
red pepper to season. Add equal parts of fresh 
bread-crumbs and grated Parmesan cheese until 
a smooth thick paste is formed. Season with 
minced parsley, fill the mushroom caps, and 
arrange on a baking-dish. Sprinkle with crumbs 
and grated cheese, moisten with olive-oil, and 
bake for fifteen minutes. Sprinkle with lemon- 
juice and serve. 

MUSHROOM FARCI 

Peel a pound of large fresh mushrooms, and 
reserve the six largest. Chop the remainder 
with the stems and add two tablespoonfuls of 
soft bread-crumbs, two minced truffles, and 
salt, cayenne, and grated nutmeg to season. 
Fry the large mushrooms in butter and arrange 
on thin slices of bread toasted on the under 
side. Fill with the stuffing, brush with melted 
butter, and bake brown. Pour a cupful of cream 
into the frying-pan, bring to the boil, pour over 
the mushrooms, and serve. 



284 1bow to Coo!? IDegetables 

PUREE OF MUSHROOMS— I 

Peel and chop the desired quantity of 
mushrooms and simmer for ten minutes in 
milk to cover. Add enough bread-crumbs 
to make a smooth thick paste and cook until 
the moisture is evaporated. Rub through a 
sieve, season with butter, salt, and pepper, 
and serve. 

pure'e of mushrooms— II 

Cook a pound of fresh mushrooms in stock 
to cover until tender and drain. Add to the 
sauce a tablespoonful of chopped onion and 
salt, pepper, and minced parsley to season. 
Cook until thick, add the mushrooms, and press 
through a sieve. Add a wineglassful of Burgundy 
and serve on toast with a garnish of hard-boiled 
eggs sliced, or add an equal amount of bread- 
crumbs and bake. 

RAGOUT OF MUSHROOMS— I 

Put a cupful of stock into a saucepan with 
a cupful of butter and a tablespoonful of minced 
parsley. When hot, put in a quart of peeled 
and stemmed mushrooms and simmer very 
slowly until the mushrooms are done. Thicken 
with a tablespoonful of browned flour, add a 
cupful of boiling water, a wineglassful of Madeira, 
and the juice of a lemon. Season with salt and 
pepper and serve. 



mnct^^S^ivc Mass to (look /HSusbrooms 285 

RAGOUT OF MUSHROOMS— II 

Bring to the boil three cupfuls of stock to 
which has been added a tablespoonful of vinegar, 
a teaspoonful of minced parsley, two shced 
onions, and salt, paprika, and grated nutmeg 
to season. Add two cupfuls of cleaned mush- 
rooms, simmer until tender, take from the fire, 
and thicken with the yolks of two eggs beaten 
with half a cupful of the cooking liquid. 

MUSHROOM TOAST 

Cook a quart of peeled and trimmed mush- 
rooms until tender in butter, seasoning with red 
and white pepper and powdered mace. When 
the butter begins to brown, add a cupful of 
cream, the grated rind of half a lemon, and a 
pinch of salt, and stew until the mushrooms are 
tender. Beef gravy may be svibstituted for the 
cream and the lemon-peel omitted. Serve on 
toast with lemon-juice squeezed over. 

MUSHROOM PIE 

Line a shallow baking-dish with thin slices of 
bacon. Put in a layer of peeled and trimmed 
mushrooms. Cover with mashed potatoes, dot 
with butter, and bake covered for half an hour. 
Remove the cover and brown. 

SMOTHERED MUSHROOMS— I 
Peel and trim enough mushrooms to make a 



2 86 1bow to Cook IDcgetables 

pint. Put into a covered saucepan with a table- 
spoonful of butter rolled in flour. Cover and 
cook in their own liquor for fifteen minutes. 
Season with salt and pepper and serve imme- 
diately. 

SMOTHERED MUSHROOMS— II 

Prepare according to directions given for 
Smothered Mushrooms I; at the end of fifteen 
minutes add two tablespoonfuls or more of 
cream. Take from the fire and add the yolk 
of an egg beaten with a tablespoonful of Sherry. 

MUSHROOM PATTIES 

Saut^ chopped mushrooms in butter and reheat 
in Cream or Drawn-Butter Sauce. Season with 
salt, pepper, and lemon-juice. Fill patty-shells, 
reheat, and serve. 

CANNED MUSHROOMS IN RAMEKINS 

Reheat chopped mushrooms in Cream Sauce, 
adding onion-juice and minced parsley to the 
seasoning. Cover with crumbs, dot with butter, 
and bake brown, setting the dish in a pan of hot 
water to keep from burning. 

MUSHROOMS A LA BORDELAISE— I 

Peel, wash, and cut up one pound of large 
fresh mushrooms. Soak for three hours in a 
marinade of seasoned oil. Drain and fry for 
five or six minutes. Mix three tablespoonfuls of 



Wxxct^^^ivc IKHaiss to Cook /lIbu6broom6 287 

olive-oil with a teaspoonful of minced parsley, 
a pounded clove of garlic, and a pinch of minced 
chives. Heat thoroughly, pour over the mush- 
rooms, and serve, 

MUSHROOMS A LA BORDELAISE— II 

Chop fine two young onions, three or four 
sprigs of parsley, and two beans of garlic. Mix 
with melted butter or oil and pour over broiled 
fresh mushrooms. Or, chop the trimmings of 
the mushrooms and boil for ten minutes in stock, 
seasoning with salt and cayenne. Thicken the 
sauce with the yolks of two eggs, pour over the 
mushrooms, and serve. 

MUSHROOMS A LA BORDELAISE— III 

Rub a baking-dish with oil or butter and 
sprinkle it with bread-crumbs and minced 
parsley. Put in a layer of peeled and cleaned 
mushrooms, dot with butter, and sprinkle with 
minced parsley and crumbs. Add a little 
chopped onion or garlic if desired. Repeat 
until the dish is full, having crumbs on top. 
Bake for half an hour and serve in the same 
dish. 

MUSHROOMS A LA BORDELAISE— IV 

Peel and trim two pounds of fresh mushrooms 
and saute in butter with two tablespoonfuls 
of chopped onion, a bruised clove of garlic, and 
salt, pepper, and grated nutmeg to season. Mix 



2S8 lf)ow to dooft iDegetablesi 

with Espagnole Sauce, season with minced parsley 
and lemon-juice, and serve. 

MUSHROOMS A LA CREOLE 

Put a cupful of olive-oil into a flat baking-dish, 
sprinkle with crumbs and mincpd parsley, and 
lay over it some large fresh mushrooms which 
have been peeled and stemmed. Baste with the 
oil, sprinkle with bread-crumbs and seasoning, 
and bake for half an hour. 

MUSHROOMS A LA DUMAS 

Chop fine a slice of onion and a clove of garlic 
and fry in butter or oil. Strain, and fry fresh 
mushrooms in the same fat with salt, paprika, and 
minced parsley to season. Add one cupful or 
more of Cream Sauce and mix thoroughly. Fill 
buttered shells or ramekins, cover with crumbs, 
and bake until brown. 

MUSHROOMS A LA FRANQAISE 

Peel and slice a pound of fresh mushrooms, 
add half a cupful of water, two tablespoonfuls of 
butter, salt and pepper to season, and the juice 
of a lemon. Cook for ten minutes, strain the 
liquid, and add to it the yolk of an egg beaten 
with half a cupful of white stock. Cook until 
smooth and thick, season with grated nutmeg, 
mix with the mushrooms, and serve on 
toast. 



Ittinetgs'tfive Ma^B to Cooh itsuebtooms 28 g 

MUSHROOMS AU GRATIN 

Fill a deep buttered baking-dish with peeled 
mushrooms and pour over a Drawn-Butter Sauce 
to which the yolks of two eggs have been added. 
Sprinkle with crumbs, dot with butter, and bake 
brown, 

MUSHROOMS A L'lTALIENNE 

Saut^ large fresh mushrooms in seasoned oil 
and" arrange on toast. Fry the chopped stalks 
in the same fat, seasoning with salt and pepper. 
Take from the fire, add a little minced parsley 
and lemon-juice, pour over the mushrooms, and 
serve. 

MUSHROOMS A LA POULETTE— I 

Prepare Creamed Mushrooms according to 
directions previously given. Take from the fire 
and add the yolks of two eggs beaten with half 
a cupful of cream. 

MUSHROOMS A LA POULETTE— II 

Peel and cut up half a pound of mushrooms, 
cover with boiling water, and let them stand for a 
minute or two. Drain, rinse in cold water, and 
dry in a cloth. Cook for two or three minutes in 
melted butter, sprinkle with flour, and add salt, 
pepper, and minced parsley to season. Add 
enough stock to cover and cook for fifteen min- 
utes. Take from the fire and add the yolks of two 
19 



2 90 1bow to Qook IDcgetables 

eggs beaten with a teaspoonful of vinegar or 
lemon- juice. Serve immediately. 

MUSHROOMS A LA PROVENCE 

Peel, slice, and fry a pound of fresh mushrooms 
in butter with a slice of onion and a minced 
bean of garlic. Season with salt and pepper and 
add a cupful of stewed and strained tomatoes 
which have been cooked with a bay-leaf, a little 
stock, and some minced parsley. Add a tea- 
spoonful of capers chopped fine and serve at 
once. 

MUSHROOMS A LA PROVENQALE— I 

Peel, wash, and drain half a pound of mush- 
rooms. Marinate for two hours in oil to cover, 
seasoning with salt, pepper, minced garlic, and 
parsley. Drain and cook for twenty minutes, 
adding a little butter or a teaspoonful of the 
marinade as needed. Arrange on buttered toast, 
sprinkle with lemon-juice, and serve. 

MUSHROOMS A LA PROVENQALE— II 

Peel and trim two pounds of large fresh mush- 
rooms and throw into acidulated water. Drain, 
cut up, and fry in oil with the chopped stalks. 
Add two tablespoonfuls of minced onion and two 
bruised beans of garlic. Drain off most of the 
fat and add a cupful of Tomato Sauce and half 
a teaspoonful of beef extract. Season with salt 



tPlmets*3five Ma^s to Cooh ^uebrooms 291 

and red pepper, heat thoroughly, season with 
minced parsley and lemon-juice, and serve. 

MUSHROOMS A LA SABINE 

Saut^ in butter half a pound of peeled and 
trimmed mushrooms. Add a cupful or more 
of Brown Sauce, cook for five minutes, then add 
three tablespoonfuls of grated cheese and serve 
on toast as soon as the cheese is melted. 



NINETEEN WAYS TO COOK 
NOODLES 

NOODLES— I 

Beat an egg slightly, with a pinch of salt, and 
add enough flour to make a very stiff dough. 
Roll out as thin as possible and dry on a cloth. 
Roll up tightly and slice downward into very 
fine strips. Toss lightly with the fingers to 
separate, and spread out on the board to 
dry. Keep in covered jars for future use. 

NOODLES— II 

Beat two eggs — the whites only if the noodles 
are preferred white. Add a pinch of salt and 
enough sifted flour to make a stiff paste. Divide 
into six parts, and roll out very thin — it cannot 
be too thin. Dredge with flour, roll up, and cut 
each into strips as thin as possible. Use as 
required or put away in covered glass jars. The 
paste should be dried thoroughly before cutting. 

BOILED NOODLES 

Boil three-quarters of a pound of noodles in 
milk to cover and when tender add two table- 
292 



tWineteen IKIla^s to Coo?? IftooDles 293 

spoonfuls of sugar and three eggs well beaten. 
Heat thoroughly and serve. 

BUTTERED NOODLES 

Boil noodles in salted water to cover until ten- 
der. Drain and put into a baking-dish with 
a little melted butter. Sprinkle thickly with 
crumbs fried in butter and serve. 

BAKED NOODLES 

Reheat boiled and drained noodles in milk 
to cover. Season with melted butter, grated 
Parmesan cheese, pepper, and nutmeg. Heat 
thoroughly, put into a baking-dish, sprinkle 
with crumbs, dot with butter, and brown in the 
oven. Serve in the same dish. Or, arrange 
boiled and drained noodles in layers in a buttered 
baking-dish, seasoning each layer with salt, 
pepper, and grated nutmeg and sprinkling thickly 
with grated cheese. Spread fried crumbs over 
the top, heat thoroughly, and serve. 

BAKED CHEESE NOODLES 

Prepare according to directions given for 
Noodles with Parmesan Cheese and put into a 
buttered baking-dish with alternate layers of 
Cream Sauce. Sprinkle with crumbs, dot with 
butter, and brown in the oven. 

ESCALLOPED NOODLES 

Cook noodles in boiling salted water until 



294 1bow to Cook IDegctables 

soft, drain, rinse in cold water, and reheat in 
White or Cream Sauce. Arrange in a baking- 
dish in layers, alternating with grated cheese. 
Cover with buttered crumbs and bake until the 
crumbs are brown. Tomato Sauce may be used 
instead of the cheese. 

GERMAN NOODLES 

Melt six ounces of butter and mix with it slowly 
the yolks of two eggs and the white of one beaten 
together. When frothy, add salt and pepper 
to season and very slowly five ounces of sifted 
flour, then the well-beaten yolks of two eggs. 
Drop by spoonfuls into boiling water and cook 
for ten minutes. Drain, arrange on a baking- 
dish, dust with grated cheese, and bake brown. 
Serve with Brown Sauce. 

NOODLES AND MUSHROOMS 

Boil large noodles in salted water until tender, 
drain, moisten with melted butter, and put into 
a baking-pan. Brown fine noodles in fat, sprin- 
kle over the top, moisten with soup stock, and 
cook until done in the oven. Serve in the same 
dish and in a separate dish cooked mushrooms 
reheated in a Brown Sauce. 

NOODLES WITH COTTAGE CHEESE 

Cook two ounces of noodles until tender in two 
cupfuls of stock. Drain, season with salt and 
pepper, and put on a hot platter. Break ovef 



IKlineteen limapa to GooFi IRooDles 295 

it one cupful of fresh cottage cheese and pour 
over two tablespoonfuls of butter cooked brown. 
The plain boiled noodles may be served with 
Cream or Tomato Sauce. 

NOODLES WITH PARMESAN CHEESE 

Melt two ounces of butter, add one and one- 
half ounces of flour, a pinch each of salt and 
cayenne, and a cupful of milk. Cook to a firm 
paste and add three eggs well beaten and four 
ounces of grated Parmesan cheese. Drop by 
spoonfuls into boihng water and cook for fifteen 
minutes. Drain and serve with Brown Sauce. 

SPANISH NOODLES 

Prepare noodle paste according to directions 
previously given and cut into squares. Put into 
the centre of each a bit of cooked spinach and 
an equal quantity of cottage cheese. Brush the 
edges with white of egg unbeaten and fold over. 
Press firmly together, cover with boiling 
stock, and simmer for half an hour. Serve 
with Tomato Sauce, seasoned with onion and 
garlic. 

SWISS NOODLES 

Mix together one cupful of flour and three 
well-beaten eggs. Put into a pastry bag with a 
small plain tube and press out in strips into 
boiling salted water. Boil for half an hour, drain, 
season with salt and pepper, pour over melted 



296 ibow to Cooft \DCQcUblce 

butter, and sprinkle with grated cheese or with 
cottage cheese. Serve immediately. 

NOODLES A LA BADOISE— I 

Put a pound of cooked and drained noodles 
into a saucepan with one-fourth pound each of 
butter and grated cheese, breaking the butter 
into bits. Season with pepper and grated 
nutmeg and mix with a cupful of Allemande 
Sauce. Put into a deep dish, cover with crumbs 
browned in butter, heat for a moment, and 
serve. 

NOODLES A LA BADOISE—II 

Cream three-fourths of a pound of butter and 
add by degrees the yolks of three eggs and three 
whole eggs. Stir until smooth and frothy, 
seasoning with salt and nutmeg. Add ten 
ounces of sifted flour, mix thoroughly, and fold 
in the stiffly beaten whites of four eggs. Drop 
by spoonfuls into boiling salted water, simmer 
until firm, and drain. Put into a baking-dish, 
pour over melted butter, sprinkle with grated 
Parmesan cheese, and bake, basting with melted 
butter. 

NOODLES AU GRATIN 

Boil half a pound of noodles for ten minutes 
in salted water to cover. Drain, and put into a 
saucepan with two cupfuls of milk or stock, a 
tablespoonful of butter, and salt, pepper, and 



•Nineteen TKHags to Cooh IWooDl^ 297 

grated nutmeg to season. Simmer slowly until 
the liquid has all been absorbed, then add half 
a cupful of cream or stock, a tablespoonful of 
butter, and a quarter of a pound of grated Parme- 
san cheese. Cook slowly until the cheese is 
melted and put into a buttered serving-dish. 
Sprinkle with crumbs and grated cheese and 
the yolk of a hard-boiled egg pressed through 
a sieve. Brown in the oven and serve. 

NOODLES A LA FRANQAISE 

Boil noodles until tender in salted water to 
cover, drain, and reheat in White Sauce, season- 
ing with salt, pepper, melted butter, and grated 
Parmesan cheese. 

NOODLES A LA FRASCATI 

Prepare the noodles according to directions 
given for Noodles a la Badoise I. Cut into fine 
shreds half a cupful each of cooked beef tongue, 
chicken, and fresh mushrooms. Reheat in a little 
beef gravy or strong stock. Arrange the noodles 
in layers in a deep baking-dish, seasoning with 
melted butter and grated cheese and alternating 
with the cooked mixture. Finish with cheese and 
melted butter, bake light brown and serve very hot. 

NOODLES A LA PARMESAN 

Season boiled and drained noodles with salt, pep- 
per, and melted butter, sprinkle with equal parts 
of grated Parmesan and Swiss cheese, and serve. 



TWENTY WAYS TO COOK OKRA 
BOILED OKRA— I 

Boil the okra in salted water until tender, 
drain, season with salt, pepper, and butter, and 
serve very hot. A little cream may be added. 

BOILED OKRA—II 

Boil young okra until tender in salted water, 
adding a small piece of butter or salt pork if 
desired. Drain and serve with melted butter 
seasoned with salt, pepper, and vinegar. 

ESCALLOPED OKRA 

Slice okra pods in thick slices. Put a layer in 
the bottom of a baking-dish, season with salt and 
pepper, sprinkle with cracker-crumbs, and dot 
with butter. Repeat until the dish is full, having 
crumbs and butter on top. Pour over a cupful 
of cream and bake for half an hour. 

ESCALLOPED OKRA AND TOMATOES 

Cook together in water to cover one pint of 
peeled and sliced tomatoes and a quart of 
sliced okra. When they have been cooking 



tTwents Win^6 to Cooft ©f?ra 299 

for fifteen minutes, season with salt, pepper, and 
butter and turn into a buttered baking-dish. 
Cover with crumbs, dot with butter, and bake 
for half an hour. 

FRIED OKRA— I 

Cut crosswise in thin slices and saute in lard 
or butter, seasoning with pepper and salt. When 
it is brown, add a little water, cover, and simmer 
slowly until done. 

FRIED OKRA— II 

Slice tender parts of okra and saute in hot 
pork fat. Sliced onions may be added. Season 
with salt and pepper and serve very hot. 

OKRA FRIED IN BATTER 

Boil the okra whole for twenty minutes in 
salted water. Drain, slice, season with salt and 
pepper, dip in fritter batter, and fry brown in 
fat to cover. 

OKRA SAUTE A LA CREOLE 

Chop fine an onion and a green pepper and 
fry soft in butter. Add two tomatoes peeled 
and cut up, three tablespoonfuls of Spariish 
Sauce or stock, and pepper and chopped garlic 
to season. Put in the required quantity of 
sliced okras, cover, and cook for fifteen minutes 
Sprinkle with minced parsley and serve, 



300 •Row to Cook Vegetables 

OKRA AND TOMATOES 

Put together in a saucepan a quart of washed 
okra cut in sHces, tv/o cupfuls of peeled and 
sHced tomatoes, and two shredded green peppers. 
Add a teaspoonful of salt, cover, and simmer 
for half an hour, then add a tablespoonful of 
butter and serve. 

STEWED OKRA AND TOMATOES— I 

Cook separately equal quantities of peeled 
and sliced okra and tomatoes. Mix, seasoning 
with salt, pepper, butter, and grated onion, and 
serve very hot. Or, use half as much tomato as 
okra, and omit the onion from the seasoning. 

STEWED OKRA AND TOMATOES— II 

Peel and slice enough tomatoes to make a 
pint. Slice crosswise enough okras to make a 
similar quantity. Add two or three sweet green 
peppers shredded and seeded, and cook from 
an hour to an hour and a half, adding a very 
little water from time to time if required. 
Season with butter and salt. Half a cupful 
of well-washed rice and a slice of cooked ham 
chopped fine may be added. 

OKRA AND CORN 

Fry a slice of salt pork and take up. Fry a 
-pint of sliced okra in the same fat for ten minutes, 
then add two cupfuls of corn pulp, and finish 



t^entt Mag^ to Cooft QkU 36 1 

frying. Pour over half a cupful of milk in which 
a teaspoonful of flour has been rubbed smooth 
and cook until smooth and thick, stirring con- 
stantly. A cupful of canned tomatoes may be 
added instead of the milk. 

STEWED OKRA AND CORN 

Cook together one quart of okras sliced thin 
and one pint of canned tomatoes for fifteen 
minutes. Add the corn pulp pressed from a 
dozen ears and cook half an hour longer. Season 
with salt, pepper, and butter, and serve. 

OKRA SUCCOTASH 

Cook together for fifteen minutes a quart of 
sliced okra and a cupful of canned tomatoes. 
Season with salt and pepper. Add a cupful of 
young lima beans, cook for fifteen minutes, then 
add a cupful of grated corn and cook twenty 
minutes longer. Add two tablespoonfuls of but- 
ter and serve. 

STEWED OKRA AND RICE 

Slice a quart of okra and cut one-fourth 
or half a pound of lean ham into small pieces. 
Peel and cut up two large tomatoes and simmer 
for half an hour with a pint of stock, adding 
a slice of onion or one large onion and a pod 
of red pepper. Put in a cupful of well-washed 
rice and finish cooking, adding a tablespoonful 
of gumbo powder just before serving. The 



302 1bow to Cook tDegetabte^ 

ham may be omitted and a pint of tomatoes 
used. 

STEWED OKRA A LA VIRGINIA 

Cut the ends from fifty small okras and put 
into a buttered saucepan with Tomato Sauce 
to cover, adding a chopped green pepper, and 
pepper and salt to season. Cover and cook for 
half an hour and serve with the sauce. 

STEWED OKRA A L'ESPAGNOLE 

Mix one cupful of Tomato and Espagnole 
Sauce and add to it half a cupful of stock. 
Pare the okra and cook it in the sauce for half 
an hour, seasoning with salt and pepper. Sprin- 
kle with minced parsley and serve, 

STEWED OKRA WITH TOMATO SAUCE 

Heat together one cupful each of Espagnole 
and Tomato Sauce, add half a cupful of stock 
and salt and pepper to season. Cook sufficient 
trimmed okra in the sauce for half an hour, 
take up carefully, sprinkle with minced parsley, 
and serve, 

OKRA A LA CREOLE 

Chop fine an onion, a clove of garlic, and a small 
green pepper without the seeds. Fry in butter 
and add six or eight peeled and quartered 
tomatoes. Simmer for half an hour, then add 
a dozen boiled okra pods, cover, and simmer until 



Zvccnt^ Mags to Cooft Qkta 363 

the mixture thickens. Season with salt and 
serve on buttered toast. 

OKRA A LA HOLLANDAISE 

Scald young pods of okra, then drain, and 
cover with cold water. Cook until tender in 
stock to cover and serve with Hollandaise Sauce. 
Bechamel Sauce may be used instead, if a little 
lemon- juice is added. 



SIXTY-THREE WAYS TO COOK 
ONIONS 

BOILED ONIONS— I 

Peel the onions under water. Boil until tender 
in salted water to cover, changing the water 
once. Drain, season with butter, pepper, salt, 
and hot cream, or reheat in White Or Cream Sauce, 
or a well buttered Veloute Sauce. A bunch of 
parsley may be boiled with the onions, and a little 
of the cooking liquid may be added to the sauce. 

BOILED ONIONS— II 

Boil small peeled onions in salted water to 
cover, changing the water three times. When 
tender, season with salt, pepper, and melted 
butter and add enough boiling cream to m.oisten. 
Serve immediately. 

BAKED ONIONS— I 

Put into a baking-dish, roots down, and bake 
for an hour without peeling. Peel and finish 
baking, season with salt, pepper, and melted 
butter, and serve. 

BAKED ONIONS— II 
Boil six large peeled onions in salted water to 
304 



SlitB*^brec Mai^s to Cooh ©nfone 305 

cover or in equal parts of milk and water. Drain 
and mash, seasoning with melted butter. Put 
into a baking-dish, cover with crumbs, and bake 
in a moderate oven. Or, put the boiled whole 
onions into a baking-dish, cover with buttered 
crumbs, and bake. 

BAKED ONIONS— III 

Peel and fry a dozen small onions, seasoning 
with salt, pepper, and sugar. When brown, add 
stock to cover, cover, and bake until soft. 

BAKED ONIONS— IV 

Peel three or four medium-sized Spanish 
onions and boil in salted water for fifteen minutes. 
Drain and cover with cold water. Let stand for 
half an hour, drain, cut into half -inch slices, and 
spread on a buttered baking-pan. Bake in a quick 
oven until light brown, basting with butter. 

BAKED ONIONS— V 

Cut a slice from the top and bottom of each 
onion and boil until tender in salted water to 
which a little milk has been added. Drain, 
put into a well-buttered baking-pan, sprinkle 
with salt, pepper, and sugar, and bake, basting 
occasionally with the cooking liquid. The sugar 
may be omitted. 

BAKED ONIONS— VI 

Cook six or eight onions until tender in boiling 



3o6 Ibow to Cooft Vegetables 

water to cover, changing the water once. Put 
into a buttered baking-pan with a cupful or more 
of stock, and salt and pepper to season. Bake 
until the onions are brown, take up carefully, 
and thicken the pan-gravy with flour browned 
in butter. Pour over the onions and serve very 
hot. 

BAKED ONIONS— VII 

Parboil peeled onions for ten minutes, drain, 
and put into a buttered baking-dish. Season 
with salt and pepper and pour over a White or 
Cream Sauce to which a beaten egg has been 
added. Sprinkle with crumbs and bake, covered, 
for twenty minutes. Then uncover and brown. 

BAKED ONIONS— VIII 

Boil onions for twenty minutes, drain, and put 
into a baking-dish with a heaping tablespoonful 
of butter, and salt and pepper to season . Sprinkle 
with a cupful of cracker-crumbs, add milk to 
cover, and bake for half an hour. 

BAKED ONIONS— IX 

Cut boiled onions into quarters and put into 
a buttered baking-dish. Pour over a White, 
Cream, or Drawn-Butter Sauce. Sprinkle with 
buttered cracker-crumbs and brown in the oven. 

BAKED SPANISH ONIONS 

Boil large white onions for an hour in salted 



^ixts=trbree Wi^^B to dock ©nions 307 

water without peeling. Wipe dry, roll in 
buttered papers and twist at both ends to 
keep in the steam. Bake from one to two 
hours. Remove the papers, peel, and serve 
with seasoned melted butter or with a rich 
Brown Sauce. After peeling, they may be 
browned in the oven, basting with melted 
butter. 

BAKED CREAMED ONIONS 

Boil peeled onions whole in salted water to 
cover, changing the water once. Drain and put 
into a baking-dish. Pour over a Cream Sauce, 
cover with buttered crumbs, and bake brown. 
Or, season with melted butter, moisten with 
cream, and bake. 

GLAZED ONIONS— I 

Peel a dozen medium-sized onions and soak 
for an hour in cold water, changing the water 
twice. Put into a deep baking-pan two table- 
spoonfuls of butter, a teaspoonful of sugar, 
and half a cupful of stock. Arrange the 
drained onions in the pan so that they do 
not touch. Cover and cook either on top of 
the stove or in the oven until the onions are 
tender and the outside is brown. Uncover 
and put a very little beef extract on top 
of each onion. Put in the oven until the 
glaze forms on top. Pour over the pan-gravy 
and serve. 



3o8 Ibow to Gooft vegetables 

GLAZED ONIONS— II 

Peel and slice half a dozen onions and fry 
golden brown in oil. Take up the onions and 
cook a tablespoonful of flour in the fat. Add a 
cupful of stock and cook until thick, stirring 
constantly, and seasoning with salt, pepper, 
and a little grated nutmeg. Reheat the onions 
in the sauce with a pinch of celery seed or half 
a cupful of chopped celery. Simmer for forty- 
five minutes and serve. 

GLAZED ONIONS— III 

Put a dozen large peeled onions into a buttered 
baking-dish with a cupful of Espagnole Sauce and 
half a cupful of stock. Sprinkle with sugar and 
put a small bit of butter on each onion. Cover 
with buttered paper and bake until done in a 
moderate oven, basting occasionally with the 
sauce. Skim and strain the cooking liquid, 
pour over, and serve. 

GLAZED ONIONS— IV 

Peel and put into a saucepan with a little 
butter and salt and sugar to season. Moisten 
with stock, cover and cook very slowly until 
tender, basting frequently. The cooking liquid 
may be thickened with flour for a sauce. 

FRIED ONIONS 
Peel, slice thin, and sautd in butter or pork 



Sixtgs^btce 'MwQS to dooft ©nions 309 

fat or put into a frying basket and fry brown 
in deep fat. Season with salt and pepper and 
serve. They may be parboiled for fifteen 
minutes before frying. 

FRENCH FRIED ONIONS 

Peel and slice thin four onions. Dip in milk, 
dredge with flour, fry in deep fat, and drain. 
The milk may be omitted. 

GERMAN FRIED ONIONS 

Parboil sliced onions for twenty minutes in 
salted water, changing the water once. Drain, 
fry in butter, season with salt and pepper, and 
serve. 

FRIED SPANISH ONIONS 

Peel and slice two pounds of Spanish onions 
and put into a frying-pan with half a cupful 
of butter smoking hot, a tablespoonful of salt, 
and a pinch of pepper. Dust with cayenne and 
cook until tender. Serve with the gravy they 
yield in cooking. 

CREAMED ONIONS 

Peel small onions and boil until tender, 
changing the water several times. Or, slice 
large onions. Mix with well seasoned Cream 
Sauce and serve. Drawn-Butter Sauce may 
be used instead. 



310 ibow to Cooft iDegetables 

CREAMED ONIONS WITH RICE 

Prepare according to directions given for 
Creamed Onions, and add more sauce. Add 
enough cold boiled rice to make the mixture 
of the proper consistency, reheat, and serve. 

ESCALLOPED ONIONS— I 

Put a layer of thin slices of onions into a 
buttered baking-dish with salt, pepper, and 
butter to season. Cover with crumbs and 
repeat until the dish is full, having crumbs on 
top. Moisten with milk and bake until brown. 

ESCALLOPED ONIONS— II 

Parboil onions, drain, and cttt into bits. Put 
a thick layer in the bottom of a buttered baking- 
dish and season with salt, pepper, and dots of 
butter. Cover with a thin layer of crumbs 
moistened with milk. Repeat until the dish 
is full, having crumbs on top. Pour in a little 
cream, cover, and bake for half an hour, then 
uncover and brown. 

ESCALLOPED ONIONS— III 

Boil sliced onions until tender in salted water 
to cover, changing the water once. Drain, mix 
with Cream Sauce, and put into a buttered 
baking-dish. Sprinkle with crumbs, dot with 
butter, and, if desired, add a little grated cheese. 
Bake until brown. 



Sixt^s^bree Wia^e to Qoo\{ ©nions 311 

ESCALLOPED ONIONS— IV 

Peel and slice a dozen onions and boil until 
tender. Drain and put into a buttered baking- 
dish in layers, alternating with crumbs and 
seasoning with salt, pepper, and butter. Have 
crumbs and butter on top. Pour over a cupful 
of cream and bake until brown. 

ONIONS A LA SUPREME 

Peel and slice the onions and cook for half 
an hour in boiling salted water to cover. Drain 
and reserve the liquid. Thicken a cupful of 
it with a tablespoonful each of butter and flour 
cooked together. Season with salt and pepper, 
take from the fire, and add the yolks of two 
eggs beaten with four tablespoonfuls of cream. 
Pour the sauce over the onions and serve. 

ONIONS A LA BECHAMEL 

Peel and boil a dozen white onions in salted 
water for twenty minutes. Drain and finish 
cooking in Bechamel Sauce. Add a little butter 
and serve. 

ONIONS A L'lTALIENNE 

Peel and parboil six large onions, drain, cool, 
and scoop out part of the inside. Mix together 
two ounces of grated cheese, the yolks of two 
hard-boiled eggs chopped fine, and half a cupful 
of bread-crumbs soaked in cream. Fill the 



312 Ibow to Cook Degetablee 

onions, dip in egg and crumbs, fry in deep fat, 
and serve with Tomato Sauce. 

MASHED ONIONS A LA BRETAGNE 

Peel a dozen onions, cover with boiling water, 
drain, and rinse in cold water. Put into a frying- 
pan with a little butter, sprinkle with salt and 
sugar, and cook until soft, moistening with stock 
if necessary. When very soft, add a little 
Spanish Sauce and press through a sieve. Season 
with pepper and melted butter and serve. 

STEWED ONIONS— I 

Peel and chop fine a dozen onions, parboil, 
drain, and cook in butter. Moisten with Bech- 
amel Sauce, season with salt, pepper, and sugar, 
and rub through a sieve. 

STEWED ONIONS— II 

Cook onions until tender in stock to cover. 
Drain and thicken a sufficient quantity of the 
cooking liquid with flour browned in butter. 
Season to taste, pour over the onions, and serve. 

STEWED ONIONS— III 

Peel and trim half a dozen Spanish onions, 
scald, and drain. Pack closely in a buttered 
saucepan in one layer and season with salt, 
pepper, and sugar. Put a large lump of butter 
on each onion and cook slowly until light brown. 



Sixt^s^bree TKIla^a to Cooft ©nfone 313 

Cover with stock and simmer until tender. 
Serve on toast with the thickened gravy poured 
around. The gravy may be flavored with 
Tomato Sauce or a wineglassful of Claret and 
a small chopped pickle. 

STUFFED ONIONS— I 

Boil fine white onions in salted water for an 
hour, changing the water three times. Drain, 
scoop out the centre, and fill with bread-crumbs 
seasoned with salt, pepper, grated cheese, and 
catsup. Mash a little of the onion with the 
stuffing and moisten with cream or milk. Wrap 
each onion in buttered paper, twist the ends, 
put into a buttered pan, and bake for an hour. 
Remove the paper, pour over melted butter, and 
serve. 

STUFFED ONIONS— II 

Parboil a dozen large white onions in salted 
water for twenty minutes, adding a tablespoon- 
ful of butter to the water. Drain, scoop out 
the inside, and chop it fine with an equal 
quantity each of bread-crumbs and mush- 
rooms. Reheat the stuffing with sufficient 
Espagnole or Brown Sauce, seasoning with 
salt, pepper, and minced parsley. Stuff the 
onions, put them into a buttered baking- 
pan, sprinkle with crumbs, put a small piece 
of butter on each one, and bake in a moderate 
oven for half an hour. 



314 1bow to Gooft Vegetables 

STUFFED ONIONS— III 

Cook a dozen onions in salted water until 
nearly tender, changing the water twice. Drain, 
cool, and scoop out the centres. Fry half a 
dozen mushrooms in butter and chop fine with 
the onion centres. Add half a cupful of bread- 
crumbs and enough Cream or White Sauce to 
mix to a smooth paste. Season with salt, pepper, 
and butter, and fill the onions. Put into a 
buttered baking-dish, sprinkle with crumbs, 
dot with butter, and bake 'for twenty 
minutes, basting with melted butter and hot 
water. The onions may also be stuffed with 
sausages. 

STUFFED ONIONS— IV 

Peel very large Bermuda onions and soak in 
cold water for an hour. Parboil for half an 
hour, drain, and cut out the centres. Chop the 
centres with a little salt pork or bacon and add 
enough bread-crumbs to make the required 
quantity of stuffing. Season with salt, pepper, 
and mace and add a well-beaten egg. Add 
enough cream to make a smooth paste, stuff 
the onions, and put into a baking-dish with 
enough hot water to keep from burning. Bake 
for an hour, basting frequently with melted 
butter. Thicken the pan-gravy with flour 
browned in butter and add a little cream. 
Season with lemon- juice, bring to the boil, pour 
over the onions, and serve. 



Sfits*^bree TKHai^s to Cooft ©nions 315 

STUFFED ONIONS— V 

Boil six large onions slowly for an hour in 
clear water. Drain and cut out the centres. 
Mix together one tablespoonful of butter, two 
tablespoonfuls of minced ham, three tablespoon- 
fuls each of bread-crumbs and milk or cream, 
one egg well beaten, and salt and cayenne to 
season. Fill the centres, sprinkle with crumbs, 
put a bit of butter on each one, and bake for 
an hour. Serve with Cream Sauce. 

STUFFED ONIONS— VI 

Boil for forty-five minutes without peeling 
in salted water. Drain, skin, and remove the 
centres. Chop the centres with an equal quantity 
of cold cooked chicken and add enough bread- 
crumbs to make the required quantity of stuffing. 
Season with salt and pepper, fill the onions, and 
wrap in buttered paper, twisting the ends. 
Bake for an hour, take off the paper, and serve 
with Cream or Brown Sauce. Nuts may be 
used instead of the chicken. 

STUFFED ONIONS— VII 

Peel Spanish onions, parboil for ten minutes, 
drain, and cool. Scoop out the centres and fill 
with a forcemeat of chopped veal, ham, or 
chicken well seasoned and mixed with one- 
third the quantity of crumbs. Season with 
salt and cayenne and put a dot of butter on 



3i6 lbow to dooft Vegetables 

each one. Pack the stuffed onions closely 
together in a baking-dish and fill the spaces 
between with crumbs. Sprinkle the tops with 
crumbs and pour in an inch of stock. Cover 
and cook for half an hour, then uncover and 
brown. 

STUFFED ONIONS— VIII 

Peel the onions and parboil for ten minutes 
in salted water. Drain and cool upside down, 
after removing part of the centre. Fill the 
cavities with equal parts of chopped cooked 
chicken, bread-crumbs, and chopped onion 
pulp taken from the centres. Season with salt 
and pepper and moisten with cream or melted 
butter. Put into a buttered baking-pan, sprinkle 
with buttered crumbs, and bake. 

STUFFED ONIONS— IX 

Parboil and drain half a dozen large onions. 
Cut out the centres and chop them with half 
a dozen mushrooms, a cupful of bread-crumbs, 
two tablespoonfuls of sausage meat, four table- 
spoonfuls of capers, one small pickle, and 
minced parsley, salt, and pepper to season. 
Mix with half a cupful of stewed tomatoes, 
fill the shells, and bake for twenty minutes. 
Serve with White Sauce. 

STUFFED ONIONS— X 

Peel the onions and from the stalk end take 



Sixts*^bree 'M^'QS to Cook ©nlons 317 

out the centre of the onion, parboil for ten 
minutes, and drain upside down. Make a 
stuffing of two parts of chopped cooked chicken 
or ham to one of bread-crumbs, or equal parts 
of meat and crumbs, add the minced onion 
hearts, salt and pepper to season, a tablespoonf ul 
of butter, and enough stock or cream to moisten. 
Fill the onions and bake, having an inch of 
boiling water in the pan. Sprinkle with crumbs 
and bake for an hour covered, then uncover 
and brown. A mutton kidney may be placed 
in each one instead of the stuffing and the 
onions may be served with Brown Sauce. 

STUFFED ONIONS— XI 

Peel half a dozen Spanish onions, scoop out 
the centres, parboil for three minutes, drain, 
cool, and stuff with sausage meat. Butter a 
baking-pan and put in a sliced carrot and a 
sliced onion. Arrange the onions on top, pour 
in a cupful of stock, cover with buttered paper, 
and bake for forty minutes, basting frequently. 
Pour over the pan-gravy and serve. 

STUFFED ONIONS— XII 

Cut out the centres from large Spanish onions 
and blanch the shells in boiling water. Make 
a forcemeat of chopped chicken and ham with 
minced parsley to season. Add a few chopped 
mushrooms and fill the onions. Cover with 
thin slices of bacon, sprinkle with pepper and 



3i8 1bow to Cooft tDegetables 

sugar, and bake, moistening with stock or water 
to keep from burning. Strain the cooking 
liquid over for sauce when serving. 

STUFFED ONIONS— XIII 

Parboil eight large peeled onions in salted 
water. Drain and remove the centre. Chop 
the pulp fine with a little sausage meat, add 
a cupful of crumbs, one egg well beaten, and 
salt and pepper to taste. Fill the shells, put 
into a deep pan, cover, and cook in a steamer 
over boiling water for an hour and a half. Un- 
cover the pan and brown the tops of the onions 
in the oven, moistening with stock to keep 
from burning. 

CREAMED STUFFED ONIONS 

Boil eight large onions until tender, drain, 
cool, and take out the centres. Chop half of 
the centres fine, add a cupful of chopped cooked 
ham and seasoning to taste. Add the beaten 
yolk of an egg and enough cream to moisten. 
Fill the onions and put a bit of butter on top 
of each. Put into a deep baking-dish with a 
little milk and bake, covered, for twenty minutes. 
Uncover, sprinkle with buttered crumbs, and 
bake ten minutes longer. 

STEWED STUFFED ONIONS 

Peel and blanch the required number of large 
onions, drain, scoop out the inside, and fill with 



SirtB*Q:bree Wia^e to Cook ©nions 319 

a forcemeat made of chopped cooked chicken 
and seasoned crumbs. Put the onions into 
a deep saucepan, cover with thin slices of fat 
bacon, sprinkle with salt and sugar, and bake, 
basting with stock as required. Pour over the 
pan-gravy and serve. 

ROASTED ONIONS— I 

Peel the onions and steam for an hour and 
a half. Bake, basting with drippings, and 
season with salt and pepper. 

ROASTED ONIONS— II 

Bake onions until soft without peeling. When 
done, peel carefully, and serve with melted 
butter or Cream Sauce. 

GERMAN ONION PIE 

Slice six onions and fry soft in equal parts 
of butter and lard. Add half a cupful of milk 
or cream and thicken with a tablespoonful of 
flour, rubbed smooth in a little cold milk. Take 
from the fire and add the yolk of an egg well 
beaten. Line a small deep baking-dish with 
good paste, fill with the onion mixture, and 
bake brown. Serve in the same dish. 

ONION CUSTARD 

Cook six or eight onions tender in boiling 
water, changing the water once. Thicken a 
pint of hot milk with a teaspoonful of corn- 



320 Tbow to dooft iDegetables 

starch rubbed into two teaspoonfuls of butter 
and gradually pour the sauce upon two eggs 
well beaten. Season with salt and pepper, 
pour over the onions, and bake until the custard 
is set. 

ONIONS WITH EGGS 

Peel and slice the onions and fry soft in 
butter, seasoning with salt and pepper. Drain 
thoroughly and put on a serving-dish. Squeeze 
over the juice of a lemon, cover with poached 
eggs, and serve. 

ONIONS AND CHEESE— I 

Peel and parboil large Spanish onions, drain, 
cool, and scoop out the centres. Make a stuffing 
of bread-crumbs, butter, the chopped yolks of 
hard-boiled eggs, and enough grated Parmesan 
cheese to season highly. Add salt and pepper 
to taste and enough milk to make a smooth 
thick paste. Fill the onions with the stuffing^ 
brush with beaten egg, sprinkle with crumbs, 
and bake brown. Serve with Brown Sauce. 

ONIONS AND CHEESE— II 

Peel four large onions, cut into half-inch 
slices, and put into a large fiat buttered baking- 
dish in one layer. Season with pepper and 
salt and bake until tender, then sprinkle thickly 
with grated cheese and return to the oven until 



SiitB^tTbrec iaaa^6 to Coofi ©niong 321 

the cheese is dissolved. Take up carefully and 
serve with mustard. 

ONION SOUFFLE 

Peel six or eight onions and boil until tender, 
changing the water once. Chop fine Vv^ith a 
sprig of parsley, add salt and cayenne pepper 
to season and a tablespoonful each of butter and 
cream. Cool and add one cupful of very thick 
Cream Sauce, the yolk of one egg well beaten, 
and enough soft bread-crumbs to make a smooth 
thick paste. Fold in the stiffly beaten whites 
of two or three eggs and bake in a buttered 
souffle dish. Serve with Tomato Cream Sauce 
or Cream Sauce. 

STEWED SPRING ONIONS 

Cut off the stalks, remove the skin, and soak 
in cold water for half an hour. Drain and 
cook in boiling salted water for twenty minutes. 
Drain and finish cooking in milk to cover with 
a very small pinch of soda. Thicken the cooking 
liquid to the consistency of cream with a little 
flour rubbed smooth in cold milk. 

SPRING ONIONS ON TOAST 

Chop fine a bimch of spring onions, cover 
with cold water, and cook until tender, changing 
the water once. Drain and reheat in Cream 
Sauce. Serve on small rounds of buttered 
toast. 



322 Ibow to doofi XOcQctabice 

SMOTHERED SPANISH ONIONS 

Boil the required number of Spanish onions 
in salted water to cover for thirty minutes. 
Drain and put into a saucepan with a little 
melted butter and salt and pepper to season. 
Cover and cook slowly until very tender, basting 
with the drippings, and if necessary add a very 
little water or stock to keep from burning. 

MASHED ONIONS 

Cook a dozen peeled onions until soft in 
chicken stock to cover, add one cupful of thick 
Bechamel Sauce, and rub through a sieve. 
Season with pepper and melted butter and 
serve. 

ONION FARCI 

Peel half a dozen onions and cut out the 
centres. Boil for ten minutes and drain. Fill 
with a stuffing made of soaked bread-crumbs 
and chopped chicken or meat seasoned with 
salt, paprika, minced parsley, and a little of the 
onion. Mix with enough melted butter to form 
a paste. Stuff the onions and bake, basting 
with stock. Sprinkle with buttered crumbs, 
and serve with White Sauce. 

ONIONS IN BROWN SAUCE 

Simmer young onions for ten minutes in 
salted water, then drain and finish cooking in 



Bixt^^tLbvec Wsi^e to Cooft ©ntons 323 

beef stock. Take up the onions and thicken 
the gravy with flour browned in butter. Season 
with kitchen bouquet and tomato catsup and 
salt and pepper to taste. Pour over the onions 
and serve. The catsup may be omitted and 
a little beef extract added. Sliced Spanish 
onions are cooked in the same way. 



TWENTY-FIVE WAYS TO COOK 
PARSNIPS 

BOILED PARSNIPS— I 

Wash, scrape, and cut into eighths lengthwise. 
Boil for an hour in salted water to cover. Drain, 
pour over a little melted butter, season with 
salt, pepper, and sugar, and serve. 

BOILED PARSNIPS— II 

Boil cleaned parsnips until tender in salted 
water, adding a little butter if desired, drain, 
rub off the skins with a rough cloth, put into 
a hot dish, and serve with melted butter and 
parsley or Butter Sauce, seasoning with pepper 
and salt. White or Cream Sauce may be used 
instead. 

BROILED PARSNIPS 

Boil parsnips until tender, drain, and split 
lengthwise into half -inch slices. Dip in seasoned 
melted butter and broil. 

BAKED PARSNIPS— I 

Peel and quarter large parsnips lengthwise 
and steam for an hour or boil until tender. 
324 



^wcnts*3five mags to Cooft parsnips 325 

Put into a baking-dish, sprinkle with salt, and 
bake, basting with drippings. Or, put into 
the pan with a roast. Serve very hot. 

BAKED PARSNIPS— II 

Boil until tender, peel, split, and put into 
a baking-pan fiat side down. Sprinkle with 
sugar and bake until brown, basting with 
melted butter and syrup. Parsnips may be 
baked according to directions given for Sweet 
Potatoes. 

BUTTERED PARSNIPS 

Boil the parsnips until tender, scrape off 
the skin, and cut lengthwise in thin slices. Put 
into a saucepan with three or four tablespoon- 
fuls of butter, and pepper, salt, and minced 
parsley to season. Shake over the fire until the 
mixture boils and serve with the sauce poured 
over. A little cream may be added to the 
sauce. Sprinkle the parsnips with minced 
parsley before serving. 

CREAMED PARSNIPS 

Boil parsnips in salted water until tender, 
drain, peel, cut into dice, and reheat in a well- 
seasoned Cream Sauce. Sprinkle with minced 
parsley if desired, and add a little more butter. 

PARSNIP BALLS— I 
Boil six large parsnips, cool, peel, and grate. 



326 t)ow to Gooft Dcgetableg 

Add two eggs well beaten and enough flour to 
bind the mixture together. Season to taste, 
mould into small flat cakes, and saut6 in butter, 
or shape into balls, first rubbing the hands 
with flour, and fry in deep fat. Three parsnips 
may be used, with a cupful of milk, adding a 
tablespoonful of butter if desired. 

PARSNIP BALLS— II 

Mix together two cupfuls of boiled mashed 
parsnips, two tablespoonfuls each of butter 
and cream, and salt and pepper to season. 
Heat thoroughly, take from the fire, add one 
egg well beaten, and cool. Shape into small 
balls, dip in egg and crumbs, and fry in deep 
fat, or shape into flat cakes and saute in drip- 
pings. Add flour if necessary. 

PARSNIP CAKES— I 

Boil three or four parsnips until tender, 
drain, peel, and mash. Mix with a tablespoonful 
of flour, a teaspoonful of butter, one egg well 
beaten, salt and pepper to season, and enough 
milk to moisten. Shape into small flat cakes 
and saute in butter or pork fat. The milk may 
be omitted if the mixture is moist enough. 

PARSNIP CAKES— II 

Wash the parsnips and cook for forty-five 
minutes in boiling salted water. Drain, plunge 
into cold water, and remove the skins. Mash, 



XLvocnt^^^ivc TlClass to Cooft parsnips 327 

season with salt, pepper, and butter, shape into 
small flat cakes, and saut6 in butter or drippings. 

PARSNIP CAKES— III 

Peel and cut up three or four parsnips. Cook 
until soft in salted water, adding a tablespoonful 
of flour. Drain, chop fine, press through a 
colander, season with salt and pepper, and 
add the yolks of three eggs well beaten. Heat 
thoroughly, adding a little flour, and cook to 
a stiff paste. Cool, shape into small flat cakes, 
dip in egg and crumbs, and fry brown in fat 
to cover. 

ESCALLOPED PARSNIPS— I 

Prepare Creamed Parsnips according to direc- 
tions previously given, cutting the parsnips 
into dice. Put into a buttered baking-dish 
in layers, sprinkling each layer with chopped 
onion. Cover with crumbs, dot with butter, 
and bake for half an hour. 



ESCALLOPED PARSNIPS— II 

Mash enough boiled parsnips to make a pint. 
Add two tablespoonfuls each of butter and 
cream, one egg well beaten and a pinch each 
of salt and pepper. Put into a buttered baking- 
dish alternate layers of parsnips and crumbs, 
having crumbs on top. Melt a tablespoonful of 
butter in a quarter of a cupful of milk, season 



32 8 ibow to Cooft Vegetables 

with salt and pepper, and pour over the parsnips. 
Bake until brown and serve in the baking-dish. 
The layers of crumbs and the milk may be 
omitted. 

FRIED PARSNIPS— I 

Peel the parsnips and boil until tender in 
salted water with a tablespoonful of flour. 
Drain and cut into half -inch slices lengthwise 
or small strips. Season with salt and cool. 
Dip in hot molasses and fry in butter until 
brown. Or, dip in egg and crumbs and fry, 
sprinkle with brown sugar, and put into the 
oven for ten minutes. 

FRIED PARSNIPS— II 

Prepare according to directions given for 
Fried Parsnips I, dredge with seasoned flour 
or dip m egg and crumbs, and fry brown in 
fat to cover. Or, saute in equal parts of butter 
and lard. 

FRIED PARSNIPS— III 

Boil parsnips, peel, and cut into strips. Saute 
in butter, season with pepper, salt, and minced 
parsley, and serve. Or, dip the strips in a fritter 
batter made of half a cupful of flour, two eggs, 
a tablespoonful of olive-oil, salt, pepper, and 
grated nutmeg to season, and enough water 
to make the batter of the proper consistency. 
Fry in deep fat. 



^wenti2*3fi\?e "Mai^s to Cooft parsnips 329 

PARSNIP FRITTERS 

Grate enough cold boiled parsnips to make 
a pint. Sift together a pint of flour, a tea- 
spoonful of salt, and a heaping teaspoonful of 
baking-powder. Mix with two eggs beaten 
with a pint of milk. Add the grated parsnips, 
mix thoroughly, and drop by spoonfuls into 
deep fat. 

PARSNIPS WITH DRAWN-BUTTER SAUCE 

Wash and scrape parsnips and cut into strips. 
Cook until soft in boiling salted water, drain, 
reheat in Drawn-Butter Sauce, sprinkle with 
minced parsley, and serve. Use part of the 
cooking liquid in the sauce if desired. Minced 
onion and lemon- jmce may be added to the 
seasoning. 

PARSNIP TIMBALES 

Boil, peel, and mash four large parsnips. Add 
two eggs beaten with half a cupful of milk, and 
salt, pepper, and onion-juice to season. Line 
the bottoms of small timbale moulds with 
buttered paper, fill with the mixture, and bake 
for twenty minutes in a pan of boiling water. 
Take out carefully and serve with Cream Sauce. 

MASHED PARSNIPS 

Peel and cut up the parsnips and cook until 
tender in boiling salted water with a little 



330 1E>ow to Coo ft IDegetables 

butter. Drain and mash, pressing out all the liq- 
uid possible. Reheat with milk or cream to moist- 
en, season with salt, pepper, and butter, and serve. 

STEWED PARSNIPS— I 

Wash, scrape and slice into half -inch slices. 
Cook in as little water as possible with a table- 
spoonful of butter, and salt and pepper to 
season. Cook until all the water has been 
absorbed and serve with melted butter. 

STEWED PARSNIPS— II 

Scrape and split lengthwise six young parsnips 
and cook until tender in salted water to cover 
with two sweet potatoes, peeled and sliced. 
Thicken a cupful of the cooking liquid with a 
tablespoonful each of butter and flour cooked 
together, seasoning with pepper and salt. Stir 
in the well-beaten yolk of an egg, heat for a 
moment, and serve. 

STEWED PARSNIPS— III 

Scrape the parsnips and cut into cubes. Boil 
until tender in salted water and drain. Season 
with salt, pepper, and butter and moisten with 
boiling milk. 

PARSNIPS STEWED WITH BACON 

Peel half a dozen parsnips and boil with six 
thin slices of bacon. Let the water boil away and 
fry down to a rich brown. Serve with the bacon. 



FIFTY-THREE WAYS TO COOK PEAS 

BOILED PEAS— I 

Shell half a peck of green peas and soak for 
half an hour in cold water. Drain and cook until 
soft in boiling water, using as little as possible. 
When the peas are tender, season with pepper 
and sugar, add a tablespoonful of butter rolled in 
flour and half a cupful of milk or stock. Cook 
until smooth and thick and serve. Or, season 
with pepper, cream, and melted butter. The 
cream may be omitted. 

BOILED PEAS— II 

Shell a peck of green peas and cook in boiling 
salted water until tender. Drain, season with 
salt, pepper, and butter or cream, and serve 
immediately. A small bunch of green mint or 
parsley or two or three young onions or a table- 
spoonful of minced onion may be boiled with 
them. A little sugar may be added to sweeten 
them. 

CANNED PEAS— I 

Drain a can of peas and rinse thoroughly. 
Reheat, seasoning with salt, pepper, butter, and 
331 



332 1bow to Cooft VcQctnbice 

sugar, and mix with Cream or White Sauce 
just before serving. Or, add a cupful of stock 
and a little minced parsley instead of the Cream 
Sauce. 

CANNED PEAS— II 

Drain and rinse thoroughly in cold water. 
Reheat in a double boiler with half a cupful of 
cold water, a pinch of salt, and a teaspoonful 
each of butter and sugar. Cover and cook for 
half an hour. 

CREAMED PEAS 

Boil peas until soft in water to cover, adding 
a pinch of salt during the last fifteen minutes. 
Season with salt, pepper, and butter and reheat 
in Cream or White Sauce. A little sugar may 
be added to the seasoning. Canned peas may 
be used. 

PEA CHOWDER 

Prepare according to directions given for 
Baked Mashed Peas. Add to the peas a can of 
corn, a cupful of milk, and salt and pepper to 
season. Cover and cook slowly for thirty 
minutes, then add a tablespoonful of butter and 
serve. 

BAKED MASHED PEAS 

Soak a pint of split peas over night. Drain, 
cover with cold water, add a pinch of soda, and 



fiftgs^bree Mai^a to Cooft iDeas 33$ 

cook slowly for three hours or more. Drain and 
press through a colander. Season with salt 
and pepper, moistening with boiling milk, and 
beat until light. Turn into a buttered baking- 
dish and bake for an hour. Serve in the same 
dish. Or, cook according to directions given 
for Boston Baked Beans, omitting mustard 
and molasses from the seasoning. 

BAKED DRIED PEAS 

Soak a pint of split peas over night. In the 
morning drain and put into an earthen baking- 
dish with two teaspoonfuls of butter and one 
of salt. Cover with hot water and bake for 
five hours, adding more water if required. 

BUTTERED PEAS 

Cook a quart of green peas in salted water, 
using as little as possible and adding a table- 
spoonful of butter. Thicken with flour cooked 
in butter, then add more butter, a pinch of 
sugar, and a little grated nutmeg. 

DRIED PEAS 

Soak two cupfuls of dried peas over night, 
parboil, drain, and put into fresh water with a 
piece of ham or bacon to give flavor. Or, they 
may be seasoned with cream or milk and butter. 

PEA CROQUETTES 

Boil a pint of peas or a can of peas until soft 



334 *tt)ow to Cooft Dcgetable6 

in salted water to cover. Mash through a sieve 
and beat to a smooth paste with one tablespoon- 
ful of butter and two tablespoonfuls of flour. 
Season with pepper, salt, and onion- juice, add 
one egg well beaten, and cook in a double boiler 
to a stiff paste. Shape into croquettes, dip in 
egg and crumbs, and fry in deep fat. 

PEAS EN CROUSTADES 

Boil a quart of peas with a sprig of mint until 
tender. Make a sauce of one cupful of milk, 
one tablespoonful of butter, the yolks of three 
eggs well beaten, and salt and pepper to season. 
Mix with the peas and fill Swedish timbale shells 
or croustades. These are made by cutting stale 
bread in blocks, hollowing out the centres, and 
toasting or frying the shells thus made. Half 
a cupful of cooked carrots cut into dice, fried in 
butter, and seasoned with a few drops of lemon- 
juice, may be added to the peas. 

CURRY OF PEAS AND POTATOES 

Peel two potatoes and cut into thin slices. 
Parboil, drain, and finish cooking with a pint of 
shelled peas in well-seasoned stock to cover. 
Thicken with flour cooked in butter, season with 
curry powder, and serve. 

PEA CAKES 

Boil three cupfuls of peas in salted water until 
tender. Drain and mash, seasoning with salt, 



3fffti2*^brce HClaiss to Cook ipeae 335 

pepper, and butter. Make a batter of a cupful 
of milk, two beaten eggs, and half a cupful of 
flour sifted with half a teaspoonful of baking- 
powder. Stir the pulp into the batter, mixing 
thoroughly, and fry by spoonfuls in deep fat. 

FRENCH PEAS 

Drain a can of French peas and rinse in cold 
water. Reheat with half a cupful of stock, a 
tablespoonf ul of butter, and a teaspoonful each of 
salt and sugar. Cook uncovered until the liquid 
is absorbed. Fresh peas may be used in the 
same way. 

PEA FRITTERS 

Cook a quart of shelled peas until soft in boiling 
salted water. Drain, mash, and add two table- 
spoonfuls of butter and salt to season. Beat four 
eggs with a cupful and a half of milk and add a 
cupful of flour in which has been sifted a teaspoon- 
ful of baking-powder and a pinch of salt. Beat 
the mashed peas by spoonfuls into the batter and 
fry on a hot griddle. 

PEAS AND RICE 

Put one-fourth cupful of butter into a frying- 
pan, add one cupful of well-washed rice, and 
cook until the rice is golden brown, stirring 
constantly. Add one quart of boiling water and 
a can of peas drained or an equal quantity of 
shelled peas. Season with a pinch of salt and 



33^ Ibow to Cool? VcQctnbic^ 

add sugar to taste. Put into a baking-dish and 
bake until the rice is tender. Serve in the same 
dish. 

GREEN PEAS WITH HAM 

Cut half a pound of raw ham into dice. Par- 
boil, drain, and fry. Dredge with flour and 
add three pints of shelled peas, three sprigs 
of parsley, and two green onions. Add 
salt and pepper to season, cover, and cook 
slowly for half an hour. Remove the parsley 
and onions, skim off the fat, and serve. 
Diced salt pork may be used instead of the 
ham and a pint of water added with the 
peas. 

PEAS WITH BACON— I 

Cook a pint of peas until tender in water to 
cover with a slice of bacon chopped fine. Drain 
off nearly all the water, season with salt and 
pepper, add a tablespoonful of butter and a cup- 
ful of boiling cream. 

PEAS WITH BACON— II 

Scald a quarter of a pound of bacon, cut into 
small thin pieces. Drain, and fry, adding a 
little butter. Add a tablespoonful of flour, and 
when the flour is cooked add two cupfuls of 
water and cook until thick, stirring constantly. 
Add a quart of shelled peas and an onion and 
cook slowly for half an hour. Remove the 



Ifffts^trbree mn^B to Cook ipeas 337 

onion, skim the fat from the liquor, season with 
salt and pepper, and serve. 

GREEN PEAS WITH LETTUCE 

Put three pints of shelled peas into a saucepan 
with four tablespoonfuls of butter, one tablespoon- 
ful of sugar, half a pint of water, and six small 
white onions. Cover and cook for half an hour 
and thicken with a teaspoonful of flour cooked 
in butter and rubbed smooth with a little of the 
cooking liquid. Parboil eight trimmed heads 
of lettuce, cool, press out the liquid, and finish 
cooking with a little white stock, covering with a 
buttered paper. Serve the drained lettuce as a 
border around the peas. 

GREEN PEAS WITH ONIONS 

Cook a tablespoonful of flour in butter, add a 
pint of water, and cook until thick, stirring 
constantly. Add three pints of green peas, a 
small bunch of parsley, and a dozen small white 
onions. Cook uncovered for half an hour, then 
take up the parsley and add a teaspoonful of 
sugar, three tablespoonfuls of butter broken 
into bits, and the yolks of three eggs well beaten. 
Heat thoroughly, but do not boil, and serve. 

GREEN PEAS WITH SPANISH SAUCE 

Wash and drain a quart of shelled peas and 
put into a saucepan with a lump of butter, a 
bunch of parsley, and two or three green onions. 



338 1bow to Cooh tDegetablcg 

Cover, put into a steamer, and steam until tender. 
Add one and one-half cupfuls or less of Spanish 
Sauce, season with sugar and salt, skim off the fat, 
and simmer until the sauce is much reduced. 
Thicken with the beaten yolks of two eggs and 
serve garnished with small slices of bread fried in 
bacon fat. 

GREEN PEAS AND EGG BARLEY 

Mix together one egg slightly beaten, seven- 
eighths of a cupful of flour, and a pinch of salt. 
The dough should be very stiff. Grate, chop, 
or rub the dough through a colander. Dry 
for a few moments in the oven. Heat one-quarter 
of a cupful of butter and cook the egg barley 
in it until a golden brown. Continue according 
to directions given for Green Peas and Rice. 

PEAS IN TURNIP CUPS 

Peel small white turnips and boil until tender 
in salted water to cover. Drain, cut a slice from 
the top of each, and scoop out the centre, making 
a cup. Put a bit of butter and pepper into each 
cup and fill with creamed peas prepared accord- 
ing to directions previously given. Garnish 
with sprigs of parsley or sprinkle with minced 
parsley. Canned peas may be used. 

PUREE OF PEAS— I 

Boil a pint of fresh shelled peas in salted water 
until tender, drain, and rub through a sieve. 



fitV&^Zbiec ma^6 to Cook peas 339 

Add one tablespoonful of melted butter, one 
tablespoonful of flour, and salt and pepper to 
season. Add three-fourths of a cupful of milk, 
having half of it cream. Heat thoroughly, 
beating constantly, and serve. Or, put into a 
buttered baking-dish and bake. 

PUREE OF PEAS— II 

Cook a quart of green peas in water to cover 
for twenty minutes. Press through a colander. 
Put a pint of milk in a double boiler with a bay- 
leaf, an onion, two cloves, and a sprig of parsley. 
A slice of ham may be added. Simmer while the 
peas are cooking. Strain the milk into the peas, 
thicken with a tablespoonful each of butter and 
flour cooked together. Season with salt and 
pepper and serve. 

PUREE OF PEAS— III 

Shell half a peck of peas and boil the pods for 
twenty minutes in salted water to cover. Strain 
and cook the peas in the same water with a sprig 
of mint until soft. Press through a colander, 
add to them a cupful of the cooking liquid, and 
reheat, seasoning with pepper and salt. Thicken 
with a tablespoonful of flour cooked in butter, 
take from the fire, add three table spoonfuls of 
cream and a bit of soda. Serve on toast. Or, 
boil a quart of peas rubbed through a colander 
and reheat with salt, paprika, sugar, and finely 
chopped mint leaves to season. 



340 t)ow to Cooh IDegctables 

PUREE OF PEAS— IV 

Cook green peas in a saucepan with as little 
water as possible. Press through a sieve, moisten 
with stock, and bring to the boil. Season with 
salt, pepper, sugar, and a teaspoonful of butter, 
and serve. Garnish with croutons and serve 
with boiled rice. 

PUREE OF PEAS— V 

Boil a quart of green peas with a sliced onion, 
a bunch of parsley, and salt and butter to season, 
using as little water as possible. Drain, press 
through a sieve, season with butter, sugar, and 
pepper, and serve. 

PUREE OF PEAS— VI 

Boil shelled peas until very tender, drain, and 
press through a sieve. Reheat with a little 
hot milk, seasoning with salt, pepper, butter, 
and sugar. Dried peas may be used if they 
are soaked over night. 

STEWED PEAS— I 

Cook shelled peas until tender in salted water 
to cover, adding a little sugar. Thicken the 
cooking liquid with flour cooked in butter, and 
serve. 

STEWED PEAS— II 

Shell enough green peas to make three pints 



afftts*^btec Witi^e to Cooft peas 341 

and cook the pods for an hour in boiling water 
with a little salt. Strain and cook the peas in 
the same liquid. Season to taste, thicken with 
flour cooked in butter, and serve. Or, season 
with butter, pepper, and salt, and a pinch of 
sugar. 

STEWED PEAS— III 

Put a quart of shelled peas into a saucepan with 
plenty of water and a quarter of a pound of 
butter. Rub the peas and butter together until 
well mixed, then drain off the water and add 
two cabbage leaves shredded, a small bunch 
of parsley, three green onions, a heaping tea- 
spoonful of powdered sugar, and a pinch of salt. 
Cover and cook for half an hour. Cook a table- 
spoonful of flour in butter, thicken the cooking 
liquid with it, heat thoroughly, and serve. 

STEWED PEAS— IV 

Shell a peck of peas and put into a bowl 
with a pint of cold water and two tablespoonf uls 
of butter. Work with the hands to make the 
butter stick to the peas. Drain and put into 
a saucepan with half a dozen young onions, two 
heads of lettuce shredded, a bunch of parsley, a 
teaspoonful of powdered sugar, and a pinch of 
salt. Cover tightly and cook over a slow fire 
for half an hour, adding a tablespoonful of water 
when required. Shake the saucepan occasionally. 
Thicken the cooking liquid with flour cooked in 



J 



342 Dow to CooR IDegctables 

butter or with one egg beaten smooth with a 
tablespoonful of water. 

STEAMED PEAS 

Put shelled green peas into a covered saucepan, 
put into a steamer, and cook over boiling water 
until tender. Season when done and add a little 
hot milk or cream. Or, add a little butter, 
pepper, and salt before cooking, 

PEA PATTIES 

Prepare according to directions given for 
Stewed Peas — I, using a pint of peas, omitting the 
sugar, and adding to the sauce the yolks of two 
eggs beaten smooth with two tablespoonfuls 
of cream. Fill timbale or patty shells and 
serve. 

PEA PANCAKES 

Mash two cupfuls of boiled peas and press 
through a sieve. Season with salt, pepper, and 
butter, cool, and add two eggs beaten with a cup- 
ful of milk. Add half a cupful of flour sifted 
with half a teaspoonful of baking-powder, mix 
thoroughly, and fry on a buttered griddle. 

RAGOUT OF GREEN PEAS 

Prepare according to directions given for 
Ragol^t of Potatoes. If dried peas are used 
they must be soaked over night. 



jfitti3*^brce TflHaBs to Cooft peas 343 

PEA TIMBALES 

Mix one cupful of pea pulp with two 
beaten eggs, two tablespoonfuls of cream, one 
tablespoonful of melted butter, with salt, red 
and black pepper, and onion-juice to season. 
Turn into buttered timbale moulds and bake 
until firm in a pan of hot water. Turn out 
and serve with Cream Sauce to which a few 
cooked and drained peas have been added. 
Finely chopped mint may be added to the sea- 
soning and cubes of cooked carrot to the sauce. 

PEA PUDDING 

Soak a quart of dried peas over night. In the 
morning cook until soft in water to cover with 
a small onion. Drain, rub through a colander, 
and beat in a tablespoonful of butter, pepper, 
and salt to season, and three eggs well beaten. 
Boil in a buttered mould for an hour, turn out, 
and serve in slices. 

PEA SOUFFLE 

Boil a pint of shelled peas until very soft and 
mash through a colander. Add two tablespoon- 
fuls of melted butter and the yolks of three eggs 
beaten with two cupfuls of milk. Beat thor- 
oughly, season with salt and pepper, and fold in 
the stiffly beaten whites. Turn into a buttered 
baking-dish and bake covered for twenty min- 
utes, then uncover and brown. 



344 Dow to dooft iDegetables 

PEAS A L'ANGLAISE 

Cook a quart of peas with two tablespoonfuls 
of butter, a chopped onion, a teaspoonful of 
sugar, a sprig of mint, and half a cupful of milk. 
Cover and cook for twenty minutes. Remove 
the mint, and thicken with the yolks of three 
eggs beaten with four tablespoonfuls of cream. 
Serve with a border of boiled rice. 

DRIED PEAS A L'ALLEMANDE 

Prepare according to directions given for 
Baked Mashed Peas, drain, add six sliced onions, 
salt and pepper to season, and two cupfuls of 
boiling water. Cover and simmer for half an 
hour, then add half a cupful of well-washed 
rice, and cook for half an hour longer. Serve 
with a sauce made of a pint of stewed and strained 
tomatoes thickened with two tablespoonfuls 
of flour cooked in butter and seasoned to 
taste. 

PEAS A LA BOURGEOISE 

Put a quart of shelled green peas into a sauce- 
pan with half a cupful of butter, a head of lettuce, 
a bunch of parsley, three or four small onions, 
and a little salt. Cook slowly until tender, adding 
enough stock or water to moisten. Take out the 
onions, parsley, and lettuce and add a teaspoonful 
of sugar and the well-beaten yolks of two eggs. 
Heat thoroughly, but do not boil, and serve. 



3Fitts*xrbtee Win^e to Gooft peas 345 

Or leave the vegetables in with the peas and 
omit the thickening. 

PEAS A LA FRANQAISE— I 

Cook a quart of peas with a shredded head of 
lettuce, and a teaspoonful of sugar, using no 
water unless absolutely necessary. If they are 
steamed no liquid will be required. Season with 
salt, pepper, and butter or mix with White or 
Cream Sauce. 

PEAS A LA FRANQAISE— II 

Melt a tablespoonful of butter in a saucepan, 
add a quart of shelled peas, and heat for a minute 
or two. Pour over boiling water or weak stock, 
using barely enough to cover. Add a pinch 
each of salt and pepper, the heart leaves of a 
head of lettuce shredded fine, three young 
onions, and a sprig of parsley. Simmer slowly 
until the peas are tender. Take from the fire and 
add the well-beaten yolks of three eggs. 

PEAS A LA FRANQAISE— III 

Mix a tablespoonful of butter with a tea- 
spoonful of flour and put into a saucepan with 
two cupfuls of shelled peas and a cupful of water. 
Add six small onions and a small bunch of parsley, 
cover, and cook for forty minutes. Take out the 
parsley and stir in the yolk of one egg well beaten. 
Season with salt, pepper, sugar, and butter, and 
serve very hot. 



346 ibow to Cooft iDegetables 

PEAS A LA FRANQAISE— IV 

Put a quart of shelled peas into a saucepan 
with half a cupful of butter, three tablespoonfuls 
of water, four or five very small white onions, a 
tablespoonful of powdered sugar, and a little 
salt. Cover and cook slowly for half an hour. 
Thicken with flour cooked in butter, heat 
thoroughly, and serve. 

DRIED PEAS A LA FRANQAISE 

Soak a pint of well-washed dried peas for six 
hours in water to cover. Add a teaspoonful each 
of salt, sugar, and butter and a small onion. 
Simmer for an hour and serve, removing the 
onion if desired. 

PEAS A LA PROVENCE— I 

Parboil four heads of lettuce in stock, remove 
the centres, and fill with green peas seasoned 
with minced onion and dredged with a little 
flour. Tie into shape and simmer for an hour 
in white stock to cover. Remove the strings, 
season to taste, and serve on toast. 

PEAS A LA PROVENCE— II 

Cut into shreds a large bunch of parsley, a 
bunch of leaf lettuce, the heart of a cabbage, 
and three or four green onions. Put into a sauce- 
pan with three quarts of green peas and a table- 
spoonful of butter. Cover and cook over a slow 



3fifti2«^bree "Ma^e to Cook ipeas 347 

fire or steam without other liquid, stirring occa- 
sionally to prevent burning. When well cooked, 
season with pepper and salt, and serve, 

PEAS A LA WALDORF 

Shell three quarts of green peas and put into 
a saucepan with a head of lettuce tied in shape 
with a string. Add four tablespoonf uls of butter, 
a pinch of salt, and barely enough water to keep 
from burning. Cook for fifteen minutes, take 
up the lettuce, add a tablespoonful of powdered 
sugar, a little pepper, and the yolk of an egg 
beaten smooth with three tablespoonf uls of cream. 
Heat thoroughly, but do not boil, and serve. 
The egg and cream may be omitted. 



THIRTY-THREE WAYS TO COOK 
PEPPERS 

BROILED GREEN PEPPERS 

Cut six green peppers into quarters, remove 
the seeds, and broil over a very hot fire until 
the edges curl. Spread with butter, sprinkle 
with salt, and serve with broiled steak. 

FRIED PEPPERS— I 

Remove the sterns^ and seeds, cut into rings, 
and soak for half an hour in cold water. Drain, 
dry, dip in flour seasoned with salt, and fry in 
fat to cover. 

FRIED PEPPERS— II 

Scald, split, and remove the seeds and skin. 
Fry slowly in oil, seasoning with salt, and, if 
desired, minced onion and parsley. Or, soak 
in cold salted water for ten minutes, drain, and 
saute in butter. 

PEPPERS A LA CREOLE 

Seed and slice half a dozen green peppers and 
soak in cold salted water for half an hour. Drain, 
wipe dry, fry in butter, and chop fine. Boil half 
348 



trb(rtB*^brcc Mass to dooh t>cppcte 349 

a cupful of rice and put into a serving-dish. 
Spread the peppers upon it and add two table- 
spoonfuls of stock and a teaspoonful of onion- 
juice to the fat in which they were fried. Pour 
over the peppers and rice, put into the oven for a 
few moments, and serve. The stock and onion- 
juice may be omitted and the peppers need not 
be chopped. 

PEPPERS WITH EGGS 

Remove the stems and seeds from five green 
peppers, parboil for five minutes, drain, and cut 
into shreds. Chop an onion fine and fry it in 
butter, add the peppers, and cook until done. 
Butter individual dishes and put a tablespoonful 
of the mixture in each one Break a fresh egg into 
each dish, cover with buttered crumbs, and 
bake brown. 

STEWED PEPPERS 

Cut the peppers into shreds, removing the 
seeds and stems. Cook in boiling salted water 
for thirty minutes. Drain, season with salt, 
butter, and cream, and serve. 

PUREE OF PEPPERS 

Parboil a dozen green peppers for fifteen 
minutes, drain, remove the skins, stems, and 
seeds, and chop fine. Cook for half an hour in 
boiling salted water. Drain, press through a col- 



350 Dow to COOFl \DCQCtnhlC6 

ander, and reheat, seasoning with salt and 
butter, and moistening with cream. 

STUFFED PEPPERS— I 

Chop an onion fine and fry it in butter, then 
add half a cupful each of finely minced mush- 
rooms and boiled ham. Add half a cupful of 
Brown Sauce and enough bread-crumbs to 
make a smooth, thick paste. Season with 
salt and pepper. Trim the stems of six green 
peppers, cut a slice from the top of each, and 
take out the seeds. Soak in cold water for an 
hour, drain, wipe dry, and fill with the stuffing. 
Cover with buttered crumbs and bake for ten or 
fifteen minutes. Serve on toast with Brown 
Sauce. Or, make the stuffing of equal parts of 
minced cooked chicken or veal, and softened 
bread-crumbs, seasoning with salt, pepper, and 
onion-juice. 

STUFFED PEPPERS— II 

Make a stuffing of one cupful of bread-crumbs 
and half a cupful of chopped boiled ham or 
tongue or sausage, seasoning with salt, pepper, 
and grated onion and moistening with melted 
butter. Stuff green peppers according to direc- 
tions previously given and put into a buttered 
baking-dish. Pour over a cupful of stock, cover, 
and bake for fifteen minutes, then uncover and 
brown. 



^bitt^'^Zbvcc TKaags to Cooft peppers 351 
STUFFED PEPPERS— III 

Cut off the tops and remove the seeds of eight 
green peppers. Mix a pound of lean raw beef 
finely chopped with one egg well beaten and 
salt, pepper, and grated onion to season. Stuff 
the peppers and put into a saucepan with a 
sliced onion and enough water to keep from 
burning. Cover and cook until the peppers are 
soft. Strain out the onion and thicken the 
cooking liquid with flour browned in butter. 

STUFFED PEPPERS— IV 

Make a stuffing of half a cupful each of stale 
bread-crumbs and grated boiled ham, one cupful 
of stewed tomatoes, a minced onion, a tablespoon- 
ful of minced parsley, and salt to season. Stuff 
six green peppers according to directions pre- 
viously given and bake, basting with stock. 
Serve with a sauce made of the pan-gravy 
thickened. 

STUFFED PEPPERS— V 

Cut a slit in the side of each pepper and remove 
the seeds. Stuff with minced chicken, tongue, 
ham, or veal, mixed with boiled rice and seasoned 
with salt, butter, and onion-juice. Tie the 
peppers into shape and bake for an hour, basting 
with stock. Remove the strings, and thicken the 
pan-gravy with flour browned in butter. Or, 
make the stuffing of equal quantities of boiled 



35^ Ibow to Cooh lDegetabte0 

rice and minced cooked chicken, seasoning with 
salt and butter and moistening with tomato- 
juice. Fill the shells and put into a baking-dish 
with Tomato Sauce poured around them. 
Sprinkle with crumbs, dot with butter, and bake 
covered for an hour, then remove the cover 
and brown. 

STUFFED PEPPERS— VI 

Make a stuffing of one cupful of chopped cooked 
chicken, lamb, or veal, half a cupful each of 
minced cooked ham and bread-crumbs, and three- 
fourths cupful of cream or stocks Add a table- 
spoonful of butter, a teaspoonful of minced 
parsley, and salt and onion-juice to season. In- 
stead of the meat, one and one-half cupfuls of 
tomatoes and a tablespoonful of grated cheese 
may be used. Prepare six peppers according to 
directions previously given, parboil for five 
minutes, drain, stuff, and bake for half an hour, 
basting with melted butter and hot water. The 
peppers may be stuffed with baked beans, season- 
ing with melted butter, salt, and Tomato catsup. 

STUFFED PEPPERS— VII 

Make a stuffing of one tablespoonful each of 
minced ham and chicken, three chopped mush- 
rooms, one cupful of boiled rice, one tomato 
peeled and chopped, and enough melted butter 
to make it of the proper consistency. Stuff 
green peppers and bake in a pan with a little 



tlbirtss^bree Xldai^s to Cook H^cppers 353 

stock, basting occasionally with oil. Or, stuff 
the peppers with creamed fish and sprinkle with 
crumbs. Or, cut in half lengthwise and fill with 
chopped cooked fish mixed with crumbs and 
moistened with stock or Tomato Sauce. Or, 
stuff with minced cooked beef and bread-crumbs, 
moistened with tomato- juice, and serve with 
Tomato Sauce. 

STUFFED PEPPERS— VIII 

Make a stuffing of two cupfuls of chopped 
cooked chicken, veal, or lamb, two cupfuls of 
boiled rice, three tablespoonfuls of melted butter, 
one tablespoonful of grated onion, and enough 
stock to moisten. Remove the stems and seeds 
from six green peppers and parboil for ten min- 
utes in salted water. Drain and stuff. Put into 
a baking-dish, sprinkle with crumbs, and bake 
for twenty-five minutes, basting with stock. 

STUFFED PEPPERS— IX 

Remove the stems and divide large firm peppers 
in two lengthwise. Scrape out the inside and 
put the shells in boiling water and cook for 
five minutes, then put into cold water. Mix 
together one cupful each of bread-crumbs and 
chopped cooked meat. Moisten with stock and 
season with salt, pepper, and a pinch each of 
thyme and savory. Fill the drained shells and 
sprinkle with crumbs browned in butter. Put 
into a baking-dish with a cupful of stock, dot with 
23 



354 ibow to Cooft \Degetable6 

butter, and bake for thirty minutes. Serve in 
the baking-dish. 

STUFFED PEPPERS— X 

Take six green peppers and cut the stem ends 
almost around, leaving a hinge. Remove the 
seeds and rinse in cold water. Chop fine three 
tomatoes and add half a cupful of chopped 
cooked beef or mutton. Add enough bread- 
crumbs to make the stuffing thick. Heat the 
stuffing in a frying-pan with a little olive-oil, 
add a teaspoonful of butter and salt and pepper 
to season. Fill the peppers, close down the tops, 
and put int© a pan just large enough to hold 
them upright. Pour in a cupful of water or 
stock and bake for twenty minutes. 

STUFFED PEPPERS— XI 

Trim the stems from seven green peppers, 
cut a slice from the top of each, and take out the 
seeds. Chop fine a large onion, and the pepper 
top. Add three peeled tomatoes and chop 
again. Add three slices of stale bread rolled 
into crumbs, half a cupful of cold cooked lamb 
chopped fine, half a cupful of melted butter, 
the yolks of three eggs well beaten, and pepper 
and salt to taste. Stuff the peppers, dot with 
butter, put into a buttered baking-dish, and bake 
for half an hour. 

STUFFED PEPPERS— XII 

Cut a slice from the stem end of each pepper. 



^birt^*^bree Mai^s to Cook peppers 355 

remove the seeds, cover with boiling water, and 
simmer for fifteen minutes. Use eight peppers. 
Make a stuffing of two cupf uls of chopped cooked 
meat, one cupful of stale bread-crumbs, one 
cupful of stock, and salt, pepper, thyme, summer 
savory, and sage to season. Mix thoroughly, 
drain the peppers, and stuff. Cover with crumbs, 
dot with butter, and bake for fifteen minutes. 

STUFFED PEPPERS— XIII 

Cut large green peppers in half, remove the 
seeds, and soak in cold water for an hour. Drain 
and fill with any kind of chopped cooked meat, 
well seasoned and moistened with gravy. Pack 
the peppers closely in a baking-dish, pour in stock 
to moisten, cover, and bake for half an hour. 
Serve in the baking-dish. 

STUFFED PEPPERS— XIV 

Chop together enough cooked meat to make 
a pint, and an onion. Mix with half a cupful 
of bread-crumbs, a tablespoonful of butter, 
and salt and pepper to season. Stuff six green 
peppers and continue according to directions 
previously given. Or, stuff with seasoned 
crumbs or with chopped nuts and criimbs. 

STUFFED PEPPERS— XV 

Scald and drain eight green peppers and re- 
move the skin by rubbing with a coarse cloth. 
Cut off the stem and remove the seeds. Fry a 



35^ 1bow to Cooft IDegetabtes 

chopped onion in equal parts with butter and oil, 
then add a cupful of chopped mushrooms and 
salt, white and red pepper to season. When the 
mushrooms are cooked, add half a cupful each 
of Tomato and Espagnole Sauce. Bring to the 
boil, add the yolks of four eggs well beaten and 
enough bread-crumbs to make a smooth thick 
paste. Season with minced parsley and grated 
nutmeg, fill the peppers, and bake for half an 
hour, basting with oil. Serve v^^ith Tomato Sauce. 

STUFFED PEPPERS— XVI 

Make a stuffing of bread-crumbs soaked in 
cold water and squeezed dry and a chopped onion 
fried in butter. Season with salt, pepper, and 
minced parsley and continue according to di- 
rections previously given. 

STUFFED PEPPERS— XVII 

Fry a chopped onion in butter and add half a 
can of chopped mushrooms and a cupful of bread- 
crumbs. Cook to a smooth paste, moistening 
with Tomato Sauce, and season with salt. Stuff 
green peppers according to directions previously 
given. Bake and serve with Bechamel Sauce. 

STUFFED PEPPERS— XVIII 

Season cold baked beans with minced onion 
and pickle, stuff green peppers, and continue 
according to directions already given. Serve 
on squares of toasted brown bread. 



XLbixt^^Xlbvcc Mai26 to Cooft iPcppecs 357 

STUFFED PEPPERS— XIX 

Mix boiled rice with a well-seasoned Tomato 
Sauce and stuff green peppers with it according 
to directions previously given. 

STUFFED AND FRIED GREEN 
PEPPERS 

Put half a dozen green peppers into boiling 
water and cook for five minutes, drain, and re- 
move the skin by rubbing with a wet cloth. Cut 
off the stem ends, take out the seeds, and stuff the 
peppers with any kind of minced and seasoned 
cold meat mixed with an equal quantity of stale 
bread soaked in cold water and squeezed dry. 
Replace the stems, put the peppers into a deep 
baking-dish, and pour in as much stock as the 
dish will hold. Fry in beef drippings. Sausage 
meat or grated cheese may be mixed with the 
crumbs for the stuffing and the peppers broiled 
instead of fried. 

PEPPERS STUFFED WITH OYSTERS 

Remove the stems and seeds from ten 
green peppers. Chop fine one pepper and one 
small onion and saut6 in butter. Parboil 
forty oysters in their own liquor, seasoning 
with salt only. Mix with the fried pepper and 
onion and add enough crumbs to make the stuffing 
of the proper consistency. Stuff the peppers, 
sprinkle with crimibs, dot with butter, and bake 
until brown. Serve with Tomato Sauce. 



3s8 Ibow to dooh Dcgetables 

PEPPERS STUFFED WITH CHICKEN 

Cut the peppers in half lengthwise, remove 
the seeds, and soak the peppers. Chop cooked 
chicken fine and add to it one-fourth as much 
boiled rice. Moisten with brown gravy or 
stock. Drain and dry the peppers, fill with the 
stuffing, sprinkle with crumbs, dot with butter, 
and bake covered for half an hour, then uncover 
and brown. 

PEPPERS STUFFED WITH VEAL 

Prepare according to directions given for 
Peppers Stuffed with Chicken, using veal instead 
of chicken and substituting Tomato Sauce for 
the gravy. The peppers may be arranged in a 
shallow baking-dish and the space between 
filled with gravy or sauce. 

PEPPERS STUFFED WITH CORN 

Boil half a dozen green peppers with a little 
soda in the water until soft. Drain, cool, 
remove stems and seeds, and fill with canned 
corn, seasoned with salt, pepper, and butter. 
Put into a baking-dish with enough water to 
keep from burning and bake. Serve with a 
Cream Sauce. 

STUFFED PEPPERS A LA CREOLE 

Make a stuffing of boiled rice and canned to- 
matoes, seasoning with salt and grated onion. 



Xlbitt^^Zbtcc Mass to Cook ipeppere 359 

Stuff half a dozen sweet peppers, brown in oil, 
then put into a baking-pan and finish cooking, 
basting with hot water. 

MEXICAN STUFFED PEPPERS 

Put green peppers over the fire until the skin 
blisters, then remove the skin, cut a slit in one 
side, and remove the seeds. Chop cold roast 
pork or beef or veal very fine, season with salt 
and onion-juice, and stuff the peppers. Beat the 
whites of eggs to a stiff froth, then add the yolks 
and beat again. Roll the peppers in the beaten 
egg and fry brown in hot lard. Drain and cook 
slowly for half an hour in stewed and strained 
tomatoes to cover, seasoning with salt and onion- 
juice. 



THREE HUNDRED AND THIRTY-SIX 
WAYS TO COOK POTATOES 

BOILED POTATOES— I 

Peel potatoes of uniform size and soak for 
half an hour in cold water. Cover with boiling 
salted water and cook until tender but not 
broken. Drain thoroughly and keep hot, un- 
covered, until dry and mealy. Or, without 
peeling, let them stand in cold salted water for 
half an hour before cooking. Season with salt, 
pepper, and butter if desired. Minced chives or 
parsley may be added. 

BOILED POTATOES— II 

Select potatoes of equal size and peel a strip 
half an inch wide around each one. Cover 
with cold salted water and boil covered for half 
an hour, then drain and serve on a napkin. 

QUICK BOILED POTATOES 

Peel the potatoes, cut into very thin slices, 

cover with boiling salted water, and boil hard for 

fifteen or twenty minutes. Drain, chop slightly, 

season with salt, pepper, and butter, and serve. 

360 



336 W^^s to Gooft potatoes 361 

BOILED OLD POTATOES 

Peel and soak in cold water for an hour. 
Cover with hot water without salt. Boil until 
nearly done and drain. Fill the saucepan with 
cold salted water, boil until done, and drain. 
Cover tightly and keep in a warm place until dry 
and mealy. Mash, and season with a little 
butter and cream. 

BROILED POTATOES 

Peel and split lengthwise half a dozen boiled 
potatoes. Broil and dip in seasoned melted 
butter. Raw potatoes may be used. Season 
with pepper and salt. Or, cul peeled potatoes, 
either raw or boiled and cooled, into half-inch 
slices lengthwise. Dredge with seasoned flour 
and broil, basting as needed with a little butter 
or oil. Or, dip in melted butter and seasoned 
crumbs and broil. 

POTATO BORDER— I 

Peel, boil, and mash enough potatoes to make 
a quart. Season with salt, butter, and cream 
and add the yolks of two eggs well beaten. 
Heat thoroughly, stirring constantly, and when 
the paste is very smooth and thick, take from 
the fire and put part of it into a pastry bag with 
a star tube. Shape in a border on a serving-dish 
and press the rest through the bag in flutings 
to ornament the top. Brush with beaten egg, 



362 1bow to dooft Desetableg 

brown in the oven, and fill the centre with cooked 
meat or fish. 

POTATO BORDER— II 

Boil a dozen large potatoes, drain, dry, and 
rub through a sieve, seasoning with salt, pepper, 
grated nutmeg, and four tablespoonfuls of butter. 
Add the yolks of four eggs well beaten and cook 
to a thick paste. Butter thickly a plain border 
mould, sprinkle with crumbs, brush with beaten 
egg by rolling the egg in it, and sprinkle with 
crumbs. Fill with the potato paste, pressing in 
firmly. Bake for twenty minutes, basting with 
melted butter. Take out carefully on a hot 
serving-dish and fill the centre with cooked 
meat or fish. 

POTATO BORDER— III 

Boil and mash a pound of potatoes, season with 
salt and pepper, add a tablespoonful of melted 
butter, and two eggs well beaten. Butter thickly 
a border mould, press the paste firmly into it, and 
level off the top with a knife. Bake for twenty 
or thirty minutes, turn out on a hot platter, 
and fill the centre with cooked meat or fish. 
Or, put a buttered mould on a platter and 
build around it a wall of hot mashed potatoes, 
smoothing and creasing with a knife. Remove 
the mould, fill the centre with cooked 
meat or fish, and reheat in the oven before 
serving. 



336 Ma^s to Cooft potatoes 363 

POTATO BALLS— I 

Rub through a sieve a pound of boiled potatoes. 
Add one-quarter pound of grated ham, a little 
minced parsley, a small onion grated, a dash 
of grated nutmeg, and the beaten yolks of two 
eggs. Shape into balls, dredge with flour, dip in 
beaten egg, then into crumbs, and fry in deep 
fat or bake. 

POTATO BALLS— II 

Season a pint of hot mashed potatoes with 
salt, pepper, celery salt, minced parsley, and 
butter. Add a little onion-juice if desired or a 
beaten yolk. Moisten with a little milk or 
cream and add half of a beaten egg if the yolk 
has not been used. Shape into smooth round 
balls, brush with the remainder of the egg, and 
bake on a buttered tin until brown. Or, dip 
in egg and crumbs and fry in deep fat. The 
celery salt may be omitted. 

POTATO BALLS— III 

Peel, boil, and mash five potatoes, and add two 
tablespoonfuls of butter if desired. Mix with a 
tablespoonful or less of minced parsley, the yolk 
of one egg well beaten, and salt, cayenne, and 
grated nutmeg or celery salt to season. Press 
through a sieve if not smooth, shape into balls, dip 
in egg and crumbs or dredge with flour, and fry 
in deep fat. Or, use four potatoes, a tablespoon- 



364 Ibow to dooft IDegetableg 

ful each of butter and minced parsley, the yolks 
of two eggs and the white of one. Dip in the 
beaten white, then in crumbs, and fry. 

POTATO BALLS— IV 

Cut a pint of balls from raw potatoes, using a 
French vegetable cutter. Cook in boiling salted 
water until soft, drain, and reheat in White 
or Cream Sauce. Sprinkle with minced parsley 
and serve. Or, put into a vegetable-dish and 
season with salt, white pepper, melted btitter, 
and, if desired, sprinkle thickly with the sifted 
yolks of hard-boiled eggs. Or, pour over a Maitre 
d'Hotel or Hollandaise Sauce. 

POTATO BALLS— V 

Season mashed potatoes with pepper, salt, and 
grated onion, shape into balls or flat cakes, 
dredge with flour, and place around the meat 
twenty minutes before it is taken from the oven. 
Drain carefully before serving. Or, dip in egg 
and crumbs or cornmeal or flour, and saute in 
hot drippings. 

GERMAN POTATO BALLS— I 

Peel and grate a quart of potatoes and drain 
off the liquid. Then grate four boiled potatoes 
and mix with the pulp, seasoning with salt and 
grated nutmeg. Cut stale bread into dice and 
fry brown in butter. Shape the potato mixture 
into balls, putting two pieces of bread into the 



336 1Kaai26 to Cook ipotatoeg 365 

centre of each ball. Drop carefully in boiling 
salted water and cook for ten or fifteen minutes. 
Drain and serve. 

GERMAN -POTATO BALLS— II 

Prepare according to directions given for Ger- 
man Potato Balls — I, using four boiled potatoes 
mashed and two eggs and two cupfuls of flour 
for the potato mixture . Pour over a Cream Sa uce 
to which the beaten yolks of two eggs have been 
added. 

GERMAN POTATO BALLS— III 

Cut enough stale bread dice to make a cupful, 
fry in butter, and crush. Mix with three cupfuls 
of mashed potatoes, two eggs well beaten, a 
tablespoonful of minced parsley fried in butter, 
and pepper, salt, and grated nutmeg to season. 
Shape into small balls and boil for fifteen minutes 
in salted water. Serve with fried crumbs or 
Tomato Sauce. Chopped and well-seasoned 
meat may be used in the centre of the dumplings. 
If the mixture should be too moist to shape easily, 
add flour or bread-crumbs to make it of the 
proper consistency. 

BAKED POTATOES— I 

Scrub potatoes of equal size, wipe dry, and bake 
for an hour in a hot oven. Break the skins that 
the steam may escape. Peel before baking if 
desired. 



366 Ibow to Cook tDegetablea 

BAKED POTATOES— II 

Peel six or eight potatoes, parboil, drain, and 
cool. Pack into a buttered baking-dish, sprinkle 
with salt and pepper, dot with butter, sprinkle 
with crumbs, and moisten with a few tablespoon- 
fuls of cream. Bake until brown and serve in the 
same dish. 

BAKED HASHED POTATOES 

Prepare according to directions given for 
Stewed Potatoes — I, cooking a chopped onion 
and a stalk of celery with the potatoes. Turn 
into a buttered baking-dish, sprinkle with 
crumbs, and bake brown. 

BAKED MASHED POTATOES 

Peel, boil, and mash six potatoes, seasoning 
with butter and cream, add one tablespoonful 
each of minced parsley and grated onion and 
two tablespoonfuls of minced ham. Season with 
pepper and salt, put into a buttered baking-dish, 
cover with crumbs, dot with butter, and brown 
in the oven. 

BAKED MASHED POTATOES— II 

Mix together two cupfuls of hot mashed 
potatoes, half a cupful of cream or milk, two 
tablespoonfuls of butter, the yolk of one egg 
and the whites of four, and salt and pepper to 
season. Beat until very light, folding in the 



330 TimaBS to Cooft potatoes z^i 

stiffly beaten whites last. Turn into a buttered 
baking-dish, brush with the beaten yolk of egg, 
and brown quickly. Or, arrange mashed pota- 
toes in layers in a buttered baking-dish, alternat- 
ing with lumps of butter and grated Parmesan 
cheese. Have cheese and butter on top. Brown 
in the oven and serve in the same dish. 

BAKED POTATO DICE 

Peel and cut into dice six large potatoes. Soak 
for half an hour in cold water and dip in melted 
butter, coating each piece. Put into the oven 
with more butter, and salt, pepper, grated onion, 
and lemon-juice to season. Cover and bake 
until tender, then uncover and brown. The 
potatoes may be cut into strips and the onion 
and lemon- juice omitted. 

BAKED POTATOES WITH CHEESE— I 

Cut six baked potatoes in halves lengthwise, 
scoop out the pulp , and mash with two tablespoon- 
fuls of butter, a pinch of salt, and three-fourths 
cupful of milk. Fill the shells, sprinkle thickly 
with grated American cheese, and bake until the 
cheese is melted. 

BAKED POTATOES WITH CHEESE— II 

Slice four large boiled potatoes and beat 
four eggs with two cupfuls of cream or milk. 
Put a layer of potatoes into a buttered baking- 
dish and cover with thin slices of cheese, either 



368 Ibow to Cool? Degctabtcg 

American or Swiss, or sprinkle thickly with grated 
Parmesan cheese. Season with salt and paprika 
and pour over a little of the egg and milk mixture. 
Repeat until the dish is full and bake for half 
an hour. A pint of thin White or Cream Sauce 
may be used for liquid, with two beaten eggs. 
Spread with buttered crumbs if desired, 

BAKED POTATOES AND EGGS 

Bake half a dozen potatoes, cut off the tops, 
and remove half the pulp. Drop an egg into 
each one, sprinkle with salt and cayenne, and 
add a tablespoonful of grated cheese and a tea- 
spoonful of butter. Bake until the cheese is 
melted. 

SWEDISH BAKED POTATOES 

Bake large potatoes, cut a slice from the top 
of each, and scoop out the pulp. Mix the pulp 
with minced cooked fish, well-seasoned with but- 
ter and cream. Put on the caps and reheat in 
the oven. 

SAVORY BAKED POTATOES 

Peel equal-sized potatoes and pack into a 
buttered baking dish, sprinkle with minced 
onion, powdered sage, salt and pepper, and dots 
of butter. Pour over half a cupful of milk or 
stock and bake in a moderate oven for forty 
minutes, basting occasionally. 



336 1Mai25 to Cooft lp>otatoc6 369 

BAKED POTATO CREAM 

Peel and cut into dice six raw potatoes, put 
into a buttered baking-dish, and add salt and 
pepper to season, two tablespoonfuls of butter, 
and a cupful of cream. Sprinkle with crumbs 
and grated cheese and bake for forty-five min- 
utes. If cold boiled potatoes are used they will 
cook in half the time. 

BROWNED POTATOES— I 

Peel and parboil potatoes of equal size. Drain 
and put into a baking-dish or into the pan with 
a roast and bake until brown, basting with 
butter or drippings. They may be dredged 
with flour before baking. 

BROWNED POTATOES— II 

Peel and quarter six large potatoes and put 
into a shallow buttered baking-pan. Bake 
for forty minutes, basting with stock and melted 
butter, 

BROWNED POTATOES— III 

Mash boiled potatoes smoothly with a boiled 
onion chopped fine, salt and pepper to season, 
and milk to moisten. Shape into balls and 
dredge with flour. Skim the fat from the gravy 
around the roast and put the balls in, half an 
hour before the roast is taken up. Baste occa- 
sionally with the drippings. 
24 



370 1bow to Cooft Dcgctablea 

POTATO CONES— I 

Mash six boiled potatoes, seasoning with salt, 
pepper, and onion-juice. Mix with one table- 
spoonful of butter and two of milk. Shape 
into cones and brown for ten minutes in the 
oven. 

POTATO CONES— II 

Beat very light a pint of mashed potatoes, 
a tablespoonful each of butter and cream, and 
salt and pepper to season. Stir in a raw egg, cool, 
shape into cones, and bake brown, basting with 
melted butter. Take up with a pancake 
turner. 

CREAMED POTATOES— I 

Cover the potatoes with cold salted water, 
bring gradually to the boil, and cook slowly. 
Cool in the refrigerator. When ready to serve, 
peel and chop very fine and reheat in hot butter, 
seasoning with salt, black pepper, and cream. 
Cover and let stand for ten minutes before 
serving. 

CREAMED POTATOES— II 

Thicken a pint of boiling milk with one and one- 
half tablespoonfuls of cornstarch rubbed smooth 
with a little cold milk. Add a tablespoonful of 
butter and a pinch each of salt and pepper. 
Pour over small boiled potatoes and serve. 



336 Win^B to Cooft potatoes 371 

CREAMED POTATOES— III 

Boil new potatoes or old ones peeled, and cut 
into slices, dice, or balls. Or, cold boiled potatoes 
cut fine. Reheat in well seasoned Cream Sauce, 
adding a little minced parsley or chives or grated 
nutmeg if desired. They may be put into a 
buttered baking-dish and baked, sprinkling 
with crumbs if desired. Sometimes a beaten 
egg is used instead of the crumbs. A teaspoonful 
of arrow root may be used for thickening instead 
of flour. 

CREAMED POTATOES A LA BRISTOL 

Boil the potatoes in salted water, drain, cool, 
peel, and slice. Cover with boiling cream and 
simmer until the cream begins to thicken, then 
season with pepper and mint and add a lump 
of butter and a few drops of lemon-juice. Serve 
immediately. 

SWEDISH CREAMED POTATOES 

Peel, boil, drain, cool, and chop enough potatoes 
to make two quarts. Mix with the yolks of four 
eggs well beaten and a tablespoonful of sugar. 
Shape into balls and boil for twenty minutes in 
one cupful each of milk and cream with a table- 
spoonful of butter and salt and pepper to taste. 

CREAMED POTATO HASH 

Peel and boil a dozen medium-sized potatoes, 



372 1bow to Cook ttJegetables 

mash half of them, and cut the rest into dice. 
Reheat in Cream Sauce, add a tablespoonful of 
butter, season with salt and pepper and, if 
desired, minced chives and parsley. 

POTATO CREAM 

Peel, boil, and mash six potatoes, seasoning 
with salt, pepper, and butter. Fold in the stiffly- 
beaten whites of four eggs, heap into a buttered 
baking-dish, and bake until well puffed and 
brown. 

CURRIED POTATOES 

Peel and slice two onions and fry brown in 
butter or drippings. Add cold boiled potatoes 
sliced, and season with salt, pepper, and curry 
powder. Add enough stock to moisten, season 
with lemon-juice, heat thoroughly, and serve. 

POTATO CROUSTADE 

Mash a pound of boiled potatoes, add the 
yolks of two eggs, and heat until it is dry. Shape 
with floured hands into a case or shell, brush 
with the beaten yolk of egg, and bake until light 
brown. Fill the centre with cooked meat or 
fish and serve. 

POTATO CROUSTADES A LA REGENT 

Prepare according to directions given for 
Potato Croquettes, breading twice. Fry in 
fat to cover, drain, cut a slice from the upper end. 



336 *lRIlai20 to Cooft potatoes 373 

and scoop out a teaspoonful or more of the pulp. 
Fill v^^ith creamed lobster, oysters, or mushrooms, 
replace the covers carefully, sticking on with the 
unbeaten white of egg. Serve on a napkin. 

CASSEROLE OF POTATOES— I 

Mash a pound of potatoes, seasoning with 
salt and pepper. Add a tablespoonful of butter, 
and enough cream or milk to moisten. Put 
into a baking-dish and shape, leaving the centre 
hollow. Brown in the oven, fill the centre with 
cooked meat or fish, and serve. 

CASSEROLE OF POTATOES— II 

Prepare according to directions given for 
Casserole of Potatoes — I, adding the beaten yolks 
of four eggs. Cook to a stiff paste and shape in 
a border mould. Brush with the slightly beaten 
white of an egg and brown in the oven. 

CASSEROLE OF POTATOES— III 

Peel, boil, drain, and mash eight large potatoes. 
Season with salt and pepper and beat into the 
potato two tablespoonfuls of butter and half a 
cupful of milk. Pack the potato into a well 
buttered mould, turn out on a platter, brush 
with beaten egg, and brown in the oven. 

CASSEROLE OF POTATOES— IV 

Peel, boil, mash, and season eight or ten pota- 
toes and add the beaten whites of two eggs. Fill 



374 1bow to Cooft Degetables 

a buttered mould with the mixture, pressing 
hard, and cool. Remove a cupful or more of the 
pulp from the centre and fill with minced cooked 
meat highly seasoned and mixed with crumbs 
soaked in stock. The filling must be stiff 
enough to hold its shape. Fit a piece of bread 
over the opening, turn out on a serving-dish, 
brush with beaten egg, and brown in the oven. 
The filling must be heated before it is put into 
the potato. 

POTATO CAKE 

Mash boiled potatoes, season with salt and 
pepper, dredge with flour, and moisten with a 
very little milk. Butter a frying-pan, and shape 
the paste into a fiat cake to fit it. Cover and 
cook slowly until done, then dot the top with 
butter, and brown in the oven. The milk 
may be omitted and the potato shaped like an 
omelet. Fry brown, turning once. 

POTATO CAKES— I 

Melt two heaping tablespoonfuls of butter 
in half a cupful of milk and stir into it a pint of 
hot mashed potatoes, seasoning with salt and 
pepper. Add two eggs well-beaten and enough 
sifted crumbs to make a smooth dough. Roll 
out, cut into biscuits, and bake brown. 

POTATO CAKES— II 

Peel, boil, drain, and mash six potatoes. Add 



336 llCla^s to Coolft potatoes 37s 

a tablespoonful of butter, salt and pepper to 
season, two eggs well beaten, and enough flour 
to make a stiff paste. Shape into small flat 
cakes and saute in hot lard or drippings. Or, 
omit the flour, dip in beaten egg, and fry in hot 
fat. 

POTATO CAKES— III 

Mix together three boiled and mashed potatoes, 
two table spoonfuls each of butter and grated 
cheese, salt and pepper to season, and five eggs 
well beaten. Fry by spoonfuls in fat to cover. 

POTATO CAKES— IV 

One quart of grated raw potatoes, measured 
after grating, four eggs well beaten, one table- 
spoonful of flour, a pinch of salt, and a teaspoon- 
ful of baking-powder. Saut^ in small flat cakes, 
turning once. Do not drain the water from the 
grated potatoes. 

POTATO CAKES— V 

Add the yolks of four eggs and a teaspoonf ul 
of melted butter to a pint of thick mashed 
potatoes. Cook for three minutes and cool. 
Shape into balls, dip in beaten egg, then into 
cornmeal, and fry brown in fat to cover. 

POTATO CAKES— VI 

Mould into balls hot and well seasoned mashed 
potatoes, and put into a shallow buttered baking- 



376 ibow to Cooft Degetables 

pan. Brush with beaten egg and brown in the 
oven. Take up with a pancake turner. They 
may be moulded in patty-pans or timbale moulds 
if the mould is first wet with cold water, or cooked 
in a buttered baking-dish without moulding. 

GERMAN POTATO CAKES 

Grate six raw peeled potatoes, add a table- 
spoonful of butter, a pinch of salt, two eggs well 
beaten, and enough flour to make the mixture 
the consistency of pancake batter. Season to 
taste with sugar and cinnamon and fry in butter 
on a griddle. 

POTATO CROQUETTES— I 

Boil and mash enough potatoes to make a 
pint. Weigh them, then add a fourth their weight 
of butter, two or three eggs well beaten, and 
salt, pepper, and grated onion to season. Cool, 
shape into croquettes, dip in egg and crumbs, 
and let stand until dry. Dip in egg and crumbs 
once more and fry in deep fat. The onion may 
be omitted and a little powdered sugar and 
grated lemon-peel used instead. 

POTATO CROQUETTES— II 

Mix together two cupfuls of hot mashed 
potatoes, two teaspoonfuls of butter, one-third 
cupful of grated cheese, and salt, cayenne, and 
grated nutmeg to season. Add the yolks of two 
eggs beaten with two tablespoonfuls of cream, 



336 1imai26 to Coo]ft iPotatoeg 377 

mix thoroughly, and shape into croquettes. Dip 
in flour, then in beaten egg, then in crumbs, and 
fry in deep fat. 

POTATO CROQUETTES— III 

Mix together two cupfuls of mashed potatoes, 
the yolks of two eggs beaten with two tablespoon- 
fuls of cream, one tablespoonful each of butter 
and minced parsley, and salt, cayenne, and grated 
nutmeg or onion-juice to season. Cook to a 
smooth paste, take from the fire, cool, shape 
into balls or croquettes, dip in egg and crumbs, 
and fry in deep fat. The nutmeg may be 
omitted and a teaspoonful of sweet marjoram 
used instead. 

POTATO CROQUETTES— IV 

Peel and slice enough potatoes to make two 
quarts. Drain, dry, and mash, seasoning with 
salt, pepper, and grated nutmeg, and two table- 
spoonfuls of butter melted. Add the yolks 
of four eggs well beaten and cook to a stiflE 
paste. Cool, shape into croquettes, dip in 
beaten egg, then in cracker-crumbs, and fry in fat 
to cover. 

POTATO CROQUETTES— V 

Mix together a pint of hot mashed potatoes, one 
egg well beaten, a tablespoonful each of butter 
and milk, with salt, pepper, grated lemon-peel, 
and nutmeg to season. Cook to a stiff paste, cool, 



378 Ibow to Cooft IDegetables 

shape into croquettes, dip in flour, and fry in deep 
fat. Or, put a teaspoonf ul of minced and seasoned 
meat or fish into the centre of each croquette 
while shaping. Serve with Cream or White 
Sauce. 

POTATO CROQUETTES— VI 

Mix together two cupfuls of hot mashed 
potatoes, one tablespoonful of butter, and two 
tablespoonfuls of grated cheese, or a teaspoonful 
of minced parsley. Season with salt, paprika, 
and lemon- juice and cool. Add the yolk of one 
egg beaten with two tablespoonfuls of cream 
and cool on ice. Shape into croquettes, dip 
in crumbs, then in egg and crumbs, and fry in 
deep fat. A teaspoonful of green peas or creamed 
chicken or cheese may be put in the centre of 
each croquette if desired. 

POTATO CROQUETTES— VII 

Mix two cupfuls of mashed potatoes with a 
tablespoonful of butter and salt and pepper to 
season. Mix with the whites of two eggs slightly 
beaten, shape into balls, dip into the beaten 
yolks of the eggs, then into crumbs, and fry in 
fat to cover. 

POTATO CROQUETTES— VIII 

Cook to a stiff paste in a double boiler two 
cupfuls of mashed potatoes, a tablespoonful of 
butter, the yolks of two eggs, and one-fourth 



336 Mass to Cooft potatoes 379 

cupful of milk. Cool, shape into croquettes, 
dip in crumbs, and keep on ice until ready 
to fry in deep fat. 

POTATO CROQUETTES— IX 

Press through a sieve enough boiled potatoes 
to make one and one-half cupfuls. Add a table- 
spoonful of butter with salt, pepper, cayenne, 
celery salt, and onion-juice to season. Add a tea- 
spoonful of minced parsley or two tablespoonfuls 
of grated cheese and the yolk of an egg beaten 
with two tablespoonfuls of cream. Cool, shape 
into croquettes, dip in egg and crumbs, and fry 
in deep fat. Or, add another egg and cook to a 
smooth paste before cooling. Creamed fish, 
chicken, or peas may be put into the centre of 
each croquette. 

POTATO CROQUETTES— X 

Peel, boil, and mash four large potatoes. Bring 
to the boil one tablespoonful of butter, three 
tablespoonfuls of milk, and a pinch of salt. 
Heat the potato in it until thoroughly mixed. 
Shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. 

POTATO CROQUETTES— XI 

Peel six large baked potatoes and mash the pulp 
with a tablespoonful of butter, the yolks of two 
eggs, with salt, pepper and grated nutmeg to 
season. Cook to a stiff paste, stirring constantly, 



38o ibow to Cooft VcQctnUce 

and cool. Shape into balls, dip in beaten egg 
and crumbs, and fry in deep fat. 

STUFFED POTATO CROQUETTES— I 

Prepare according to directions given for 
Potato Croquettes — I. Chop cooked chicken with 
a little pickled tongue and a few cooked mush- 
rooms and season with salt and pepper. Reheat 
in butter, and thicken with the yolk of an egg 
beaten with a pinch of sugar. Season with a 
few drops of lemon-juice and a teaspoonful of 
Sherry. Mould the potato croquettes around 
the mixture, dip in egg and crumbs, and fry in 
deep fat. 

STUFFED POTATO CROQUETTES— II 

Mix together two cupfuls of mashed potatoes, 
the yolks of two eggs well beaten, two table- 
spoonfuls of cream, one tablespoonful of minced 
parsley, with salt, pepper, grated nutmeg, and 
onion-juice to season. Shape into balls, putting 
a teaspoonful of cooked green peas in the centre 
of each. Dip in egg and crumbs and fry in deep 
fat. Or, omit the parsley, nutmeg, and onion- 
juice, shape into balls, dip in crumbs, then in 
beaten egg, then in crumbs, and fry brown 
in deep fat. 

ITALIAN POTATO CROQUETTES 

Mix together two cupfuls of mashed potatoes, 
one tablespoonful of minced parsley, the yolks 



336 "OmaBS to Cook potatoes 381 

of three eggs, and half a cupful of minced bologna 
sausage. Season with salt, pepper, grated 
nutmeg, and onion-juice. Heat thoroughly, 
stirring constantly, then cool. Shape into small 
balls, dip in egg and crumbs, and fry in deep fat. 

POTATO CROQUETTES A LA BECHAMEL 

Bake a dozen large potatoes, scoop out the pulp 
and pound to a paste with two tablespoonfuls of 
butter, with salt, pepper, and grated nutmeg 
to season, the yolks of four eggs, and one whole 
egg beaten with a cupful of cream. Put into a 
saucepan, cook for three minutes, cool, shape 
into croquettes, dip in egg and crumbs, and fry 
in deep fat. 

POTATO AND RICE CROQUETTES 

Mix together one cupful each of mashed 
potatoes and boiled rice, one egg beaten with half 
a cupful of milk, and salt, pepper, and celery salt 
to season. Shape into croquettes, dredge with 
flour, and fry in deep fat. 

POTATO DUMPLINGS— I 

Boil, peel, and mash fourteen medium-sized 
potatoes. Add three-fourths cupful of cracker- 
crumbs and salt, pepper, onion-juice, and minced 
parsley to season. Add four eggs beaten 
separately, and three-fourths cupful of flour sifted 
with a teaspoonful of baking-powder. Shape 
into balls, roll in flour and boil for ten minutes 



3S2 Ibow to Cooft \Degetab(e0 

in salted water to cover. Sprinkle with fried 
crumbs when serving. 

POTATO DUMPLINGS— II 

Peel, parboil, and grate medium-sized pota- 
toes. Add one-third the quantity of stale bread 
crumbs and a few small squares of stale bread 
fried in butter, then crushed. To each pint of 
the mixture, add two eggs well beaten, three 
tablespoonfuls of melted butter, with salt and 
grated nutmeg to season. Mix thoroughly, 
shape into dumplings, dredge with flour, and 
boil for fifteen minutes in salted water. 

POTATO DUMPLINGS— III 

Grate a dozen large potatoes and drain 
off the juice. Add to the sediment one-third 
as much boiled mashed potato. Season with 
salt and add one egg well beaten. Stir to a 
smooth creamy paste and shape into dumplings 
with well-floured hands. Dredge with flour, 
drop into boiling water, and cook for ten or 
twelve minutes. Skim out and serve immediately. 

POTATO DUMPLINGS— IV 

Peel and grate six potatoes and drain off the 
liquid. Let the liquid settle, pour off the water, 
and add the sediment to the potatoes. Add two 
cupfuls of mashed potatoes, a tablespoonful of 
flour, with salt and pepper to season. Shape into 
small balls, drop into boiling salted water, 



336 "Ma^e to Coofi potatoes 383 

cover, and cook for ten or fifteen minutes. As 
soon as they rise to the top they are done. 
Spread minced fried onions upon the dumplings 
when serving. 

DUCHESS POTATOES— I 

Beat the yolk of an egg and add to it enough 
well seasoned hot mashed potatoes to make 
a stiff mixture. Shape into balls, put into a 
shallow buttered baking-pan, brush with the 
well beaten white of the egg, and brown in 
the oven. 

DUCHESS POTATOES— n 

Mix together a pint of hot mashed potatoes, 
two table spoonfuls of butter, a pinch of salt, 
the yolks of three eggs, and enough hot milk 
or cream to let the mixture pass easily through 
a pastry bag and tube. Shape as desired, brush 
with beaten egg diluted with a little milk 
or water, and brown in the oven. Take up 
with a pancake turner. The yolks of two of the 
eggs and the hot milk or cream may be omitted 
from the mixture and pepper and onion-juice 
or minced parsley and sweet herbs may be added. 
Shape into balls with the hand, dip in egg and 
crumbs, and fry in deep fat. 

DUCHESS POTATOES— III 

Peel and split seven or eight potatoes, boil 
in salted water to cover, drain, mash, and heat 



384 1D0W to Cook VCQCUblCB 

until perfectly dry. Rub through a sieve and 
cook to a smooth paste with four tablespoonfuls 
of butter, the yolks of four eggs, and salt, 
pepper, and grated nutmeg to season. Cool, 
shape into croquettes or balls, dip in egg and 
crumbs, and fry in deep fat, or dip in flour, egg, 
and crumbs. Or bake on a buttered tin sheet, 
brushing with beaten egg. 

DUCHESS POTATO BALLS 

Beat two cupfuls of hot mashed potatoes with 
a tablespoonful of butter and half a cupful of 
boiling milk. Season with pepper and salt, 
shape into balls, put into a buttered baking-dish, 
brush with milk, and brown in the oven. Or, 
press through a pastry tube and brown on a 
buttered tin sheet. 

ESCALLOPED POTATOES— I 

Peel and chop ten large potatoes or slice 
thin. Put into a buttered baking-dish in layers, 
seasoning each layer with salt, pepper, and bits 
of butter. When the dish is three-fourths 
full, fill with cream or milk and bake in a mod- 
erate oven. Bread-crumbs may be put in 
layers among the potatoes, if desired, and 
buttered crumbs spread on top. 

ESCALLOPED POTATOES— II 

Peel and slice raw potatoes thin, or cut into 
dice. Butter a baking-dish, put in a layer of 



336 Mags to Cook ipotatoes 3^5 

potatoes, and season with salt, pepper, and 
dots of butter, A little grated onion and minced 
parsley may be added to the seasoning. Dredge 
with flour and repeat, having flour and butter 
on top. Fill the baking-dish with hot milk, 
bake for forty-five minutes, and serve in the 
same dish. The flour may be omitted. Cold 
boiled potatoes may be cooked in the same 
way. 

ESCALLOPED POTATOES— III 

Peel and slice eight potatoes. Put a layer 
into a buttered baking-dish, cover with a thin 
layer of sliced onion, sprinkle with grated 
cheese, dredge with seasoned flour, and dot with 
butter. Repeat until the dish is nearly full, 
cover with milk, and bake for an hour and a 
half in a moderate oven. 

ESCALLOPED POTATOES— IV 

Peel six large potatoes, throw into cold water, 
drain and chop fine. Put a layer into a buttered 
baking-dish, sprinkle with salt, and repeat until 
the dish is full. Pour over two tablespoonfuls 
of clarified butter. Cover and bake in a pan 
of hot water for forty-five minutes, stirring 
once and removing the cover to brown. Sprinkle 
with minced parsley and onion- juice and serve. 

ESCALLOPED POTATOES— V 

Boil potatoes and mash, seasoning with 

25 



386 1bow to aook Vegetables 

salt, pepper, and melted butter, and adding 
enough milk to make very moist. Add a little 
grated cheese if desired. Fill buttered shells 
or patty-pans with the mixture, score the top 
in squares, brush with melted butter, sprinkle 
with grated cheese or crumbs, and brown in 
the oven. 

ESCALLOPED POTATOES AND CHEESE 

Parboil enough potatoes to make a quart, 
and slice. Put a layer into a buttered baking- 
dish, sprinkle thickly with grated cheese, dot 
with butter, season with salt and pepper, and 
repeat until the dish is full, having cheese and 
butter on top. Pour over a cupful of milk, 
sprinkle with minced parsley and cracker-crumbs 
and bake in a moderate oven until the potatoes 
are done. 

FAVORITE POTATOES 

Boil unpeeled potatoes in salted water until 
nearly done. Drain, peel, and cut into dice. 
Reheat with a tablespoonful of butter and 
enough milk to moisten. Season with salt and 
pepper and finish cooking in the oven. Cold 
potatoes, either boiled or baked, may be used 
instead. 

POTATO FLAKES 

Butter a baking-dish and press hot boiled 
potatoes into it through a colander or potato 



336 iKflasa to CooFi potatoes 387 

ricer, having first sprinkled the potatoes with 
salt and pepper. Put into the oven for a few 
minutes and serve. Or, sprinkle with crumbs, 
pour over a little melted butter, and brown in 
the oven. 

POTATO FRITTERS— I 

Beat thoroughly one cupful of hot mashed 
potato, one tablespoonful of hot milk, one egg, 
and salt and pepper to season. Mix thoroughly, 
cool, cut in squares, dip in flour or in egg and 
crumbs, and fry in deep fat. 

POTATO FRITTERS— II 

Mix together a pint of hot mashed potatoes, 
two teaspoonfuls of butter, one tablespoonful 
of minced parsley, two eggs well beaten, and 
salt and pepper to season. Drop by spoonfuls 
into deep fat, wetting the spoon each time in 
boiling water. 

POTATO FRITTERS— III 

Mix together two cupfuls of hot mashed 
potatoes, two tablespoonfuls each of cream 
and Sherry, and salt, cayenne, and grated nutmeg 
to season. Add three whole eggs and the yolks 
of two well beaten and beat until cold. Work 
in half a cupful of flour and drop by teaspoon- 
fuls into deep fat. Fry until brown and drain 
on brown paper. 



388 lbow to Cooft tt)egetablc0 

POTATO FRITTERS— IV 

Boil, drain, peel, and mash six large potatoes. 
Add four eggs welj beaten, two tablespoonfuls 
of cream or milk, and salt, pepper, and minced 
parsley or grated onion to season. Drop by 
teaspoonfuls into deep fat and fry brown. 

POTATO FRITTERS— V 

Beat together four eggs and four tablespoon- 
fuls of cream. Add enough mashed potatoes 
to make a paste that will drop from a spoon, 
and season with salt, grated nutmeg, minced 
chives, and parsley. Drop by spoonfuls into 
deep fat, and fry brown. Or, beat together 
one egg, two tablespoonfuls of cream, a table- 
spoonful of brandy, and two teaspoonfuls of 
melted butter. Add enough mashed baked 
potato to make a stiff paste, and season with 
salt and sugar. Shape into balls, roll in flour, 
and fry brown. 

POTATO FRITTERS— VI 

Chop four boiled potatoes and mix with a 
batter made of two eggs well beaten, one cupful 
of milk, and a cupful and a half of flour sifted 
with a teaspoonful of baking-powder. Season 
with salt, and drop by spoonfuls into deep fat. 

POTATO FRITTERS— VII 
Bake a dozen large potatoes, remove the 



336 1KIlai20 to Coofe potatoes 389 

pulp, and press through a sieve. Put into a 
saucepan with two tablespoonfuls each of butter 
and sugar, the grated rind of a lemon, and the 
yolks of six eggs well beaten. Cook to a smooth 
thick paste, then spread in a flat buttered tin 
pan, cover with buttered paper, and cool. Cut 
into squares or oblongs, dip in fritter batter, 
and fry in deep fat. 

POTATO FRITTERS— VIII 

Peel and quarter six potatoes and fry until 
nearly done in beef fat. Make a batter of one 
cupful of milk, two eggs well beaten, a pinch 
of salt, and two cupfuls of flour sifted with a 
teaspoonful of baking-powder. Dip the pieces 
of potatoes in the batter and fry brown. 

GERMAN POTATO FRITTERS 

Boil, drain, and mash four large potatoes. 
Add one teaspoonful of butter, one-half teaspoon- 
ful of salt, eight blanched almonds finely chopped, 
and the yolks of four eggs well beaten. Mix 
thoroughly and shape into small flat cakes. 
Mix four tablespoonfuls of bread-crumbs with 
one tablespoonful of flour, roll the cakes in the 
mixture, and saute in oil or butter. 

FRIED POTATOES— I 

Peel and parboil small potatoes, soaking in 
cold water for an hour before cooking. Drain 
and dry, drop into deep fat, and fry brown. 
Cold boiled potatoes may be used. 



390 Ibow to Cooft iDegetables 

FRIED POTATOES— II 

Peel raw potatoes and slice very thin cross- 
wise. Soak in cold water for half an hour, then 
drain and dry on a cloth. Fry in butter to 
cover, turning once. Season with salt and 
pepper and serve. Sweet potatoes may be 
fried in the same way. 

FRIED POTATOES— III • 

Cut peeled raw potatoes into thin slices and 
then into fancy shapes with French vegetable 
cutters. Soak for an hour in cold salted water, 
drain, dry on a cloth, and fry in deep fat. Drain, 
sprinkle with salt, and serve. 

FRIED POTATOES— IV 

Slice partially cooked potatoes, dip in flour, 
then in beaten egg, then in sifted crumbs, and 
fry in fat to cover. 

FRIED POTATOES— V 

Peel and slice potatoes into quarter-inch 
slices. Cook slowly until tender in fat to cover, 
and drain. Heat the fat to the boiling point 
and plunge the potatoes into it for a few minutes 
to puff them out. Drain, sprinkle with salt, and 
serve. • 

FRIED POTATOES— VI 

Prepare according to directions given for 
Saratoga Chips and saute in equal parts of 



336 Traai26 to Coof? potatoes 391 

butter and lard. When partly done, season 
with salt and pepper and cover for a few minutes 
to finish cooking. Remove the cover and brown. 
Cold cooked potatoes cut in thicker slices may 
be used the same way. 

FRENCH FRIED POTATOES— I 

Peel and quarter equal-sized potatoes or 
cut into eights. Soak in cold water for half 
an hour. Dry thoroughly and fry in deep fat. 
Drain and reheat with salt, minced parsley, and 
melted butter to season. 

FRENCH FRIED POTATOES— II 

Peel and quarter lengthwise small potatoes 
or cut into eighths, and soak in cold water for 
half an hour. Drain and dry on a cloth. Put 
into a frying-pan with hot fat to a little more 
than half their height. When they are half 
done, skim out the potatoes, heat the fat smoking 
hot, then put in the potatoes and fry until 
puffed and brown. Drain, season with salt 
and a little melted butter if desired. They may 
be parboiled before frying. 

GERMAN FRIED POTATOES 

Cut six boiled potatoes into thin slices. Saute 
in butter until light brown, then season with 
pepper and salt, a tablespoonful of parsley, a 
teaspoonful of minced onion, the juice of half 



392 ibow to Cooft Desetables 

a lemon, and enough stock or brown gravy to 
moisten. Serve very hot. 

DUTCH FRIED POTATOES 

Chop a small onion fine and fry it in pork 
fat or butter. Add two cupfuls of sliced raw 
potatoes and salt and pepper to season. Fry 
golden brown, add a beaten egg, cook for a 
moment, and serve. 

FRIED POTATO BALLS OR DICE 

Cut a pint of balls from peeled raw potatoes, 
using a French vegetable-cutter. Or, cut into 
dice. Soak in cold water for fifteen minutes, 
drain, and dry with cloths. Fry in deep fat, 
drain, and sprinkle with salt. Serve with Cream 
Sauce. 

POTATO BALLS SAUTE' 

Cut balls from raw potatoes with a French 
cutter and saut^ in melted butter, turning 
constantly. Drain and sprinkle with salt and 
serve. 

SARATOGA CHIPS 

Peel potatoes and slice thinly crosswise on 
a potato-slicer. Soak for half an hour in ice- 
water, drain, dry on a cloth, and fry in deep 
fat, using a frying-basket. Drain thoroughly, 
sprinkle with salt, and serve. When sliced 
lengthwise they are called Boston Chips. 



336 Win^B to Gooft potatoes 393 

SHADOW POTATOES 

Slice peeled potatoes as thinly as possible, 
using a vegetable-slicer. Soak in cold water 
for two hours, changing the water twice. Drain, 
cover with boiling water, boil for one minute, 
drain again and cover with cold water. Drain, 
dry between towels, put into a frying-basket, 
and fry in deep fat. Drain and sprinkle with 
salt before serving, 

LATTICED POTATOES 

Prepare according to directions given for 
Saratoga Chips, using a fluted or latticed cutter. 

FRIED POTATOES WITH CREAM SAUCE 

Parboil two cupfuls of potatoes, cut into 
dice, drain, and fry brown in butter. Pour 
over a cupful of Cream Sauce, to which has 
been added half a cupful of stock or a teaspoon- 
ful of beef extract, a teaspoonful of minced 
parsley, and a few drops of kitchen bouquet. 

PUFFED FRIED POTATOES 

Cut raw peeled potatoes into small dice or 
slices and soak for half an hour in cold water. 
Drain, wipe very dry, and fry in hot fat until 
nearly done. Drain, bring the fat to the boiling 
point, put the basket in again, and fry until 
puffed and brown. Sweet potatoes may be 
cooked in the same way. 



394 "ttJow to Cooft Vegetables 

POTATOES JULIENNE 

Cut peeled and sliced potatoes into thin 
match-like shreds. Soak for an hour in cold 
water, drain, dry thoroughly, and fry in deep 
fat in a frying-basket. Sprinkle with salt and 
serve. These are sometimes called Shoestring 
Potatoes. 

POTATO RIBBONS 

Peel large potatoes and cut crosswise into 
inch or half-inch slices. Soak in cold water for 
an hour and drain and cut each one round and 
round to the core with a sharp knife, making a 
long strip like an apple peeling. Tie in a loose 
knot. Fry gently in fat not too hot until golden 
brown; then drain, heat the fat to boiling, and 
finish cooking. Drain, season with salt, and 
serve. The whole potato may be peeled round 
and round like an apple. 

POTATO CURLS 

Peel long narrow potatoes, shape with a 
potato-curler, and soak for an hour in cold 
water. Drain, dry between towels, and fry in 
deep fat. 

DEVILED FRIED POTATOES 

Cut raw potatoes into balls with a French 
cutter and fry in deep fat. Drain and pour 
over a little French mustard mixed with melted 
butter. Heat thoroughly and serve. 



336 Wia^e to Cooft potatoes 395 

FRIED POTATO PUFFS 

Season hot mashed potatoes with butter, 
pepper, and salt. To a pint of potatoes add one 
egg well beaten, and cool. Shape into balls 
with floured hands, roll in crumbs, and fry in 
deep fat. 

POTATOES AND ONION SAUTE 

Peel equal quantities of small new potatoes 
and onions of equal size. Saute in butter, then 
put in water to half the height of the vegetables. 
Season with salt and pepper, cover and cook 
slowly for half an hour, squeeze in a little lemon- 
juice, and serve. 

GLAZED POTATOES 

Boil small potatoes, peel, brush with the 
beaten yolk of egg, season with salt and pepper, 
and bake brown. 

HASHED BROWN POTATOES 

Peel and chop fine, enough raw potatoes to 
make a pint. Heat two tablespoonfuls of beef 
drippings in a frying-pan, add the potatoes, 
sprinkle with salt and pepper, add two table- 
spoonfuls of stock or hot water, cover and cook 
slowly until soft, then more rapidly until brown. 
If more liquid is required, add a little stock 
or water or cream. When a crisp crust is formed, 
loosen at the edges and turn like an omelet. 



396 Dow to Cooft Degetablcs 

HASHED CREAMED POTATOES 

Peel raw potatoes, chop fine, and put into a 
buttered baking-dish with alternate layers of 
well-seasoned Cream Sauce, sprinkling each 
layer of potatoes with salt, pepper, minced 
parsley, and onion-juice. Have sauce on top. 
Sprinkle with crumbs, bake for half an hour, 
and serve in the baking-dish. 

KENTUCKY POTATOES 

Slice six large potatoes thin and soak in ice- 
water for half an hour. Drain and put into 
a dripping-pan, seasoning with salt and pepper. 
Pour over a cupful of milk and bake for an 
hour, then add a tablespoonful of butter, and 
serve. 

LYONNAISE POTATOES 

Slice two small onions and fry in butter. 
Reheat with six or eight boiled potatoes sliced 
thin or cut into dice. Season with salt and 
pepper, cook until brown, sprinkle with minced 
parsley, and serve. A few drops of vinegar or 
a teaspoonful of lemon- juice may be added. 

MASHED POTATOES— I 

Peel potatoes and soak for an hour in cold 
water. Drain, cover with fresh cold water, 
adding a teaspoonful of salt. Boil, put through 
a potato-ricer, season liberally with butter, 



330 IKflaBS to dooft potatoes 397 

moisten slightly with milk or cream, and add 
pepper and salt to taste. If desired, add a 
little celery salt or nutmeg. Beat thoroughly and 
serve; or, put into the serving-dish, score the 
top into squares with a knife, pour over a little 
melted butter, and brown in the oven. 

MASHED POTATOES— II 

Peel and soak in cold water for half an hour. 
Drain, cover with boiling salted water, and 
cook until done. Drain and mash. Melt a 
tablespoonful of butter in half a cupful of boiling 
milk with a pinch of salt. Mix with the potatoes 
and beat hard until very light. Or, put into 
a vegetable dish, smooth over the top, and brush 
with the yolk of an egg or with melted butter 
and dredge with flour. Brown in the oven. 

PERFECT MASHED POTATOES 

Peel potatoes of equal size, cover with boiling 
salted water, and cook until soft. Drain thor- 
oughly, put through a potato-ricer, and add a 
liberal amount of melted butter and enough 
boiling cream to make of the proper consistency. 
Beat hard until very smooth and Hght, adding 
more salt if necessary. Put through the ricer 
again just before serving, if desired, making a 
border around the meat. 

MASHED POTATOES A LA BOURGEOISE 

Put thick mashed potatoes into a buttered 



398 1bow to Cooft IDegetables 

baking-dish, brush with melted butter, sprinkle 
with crumbs, dot with butter, and bake for 
fifteen mmutes. Serve in the same dish. 

MASHED POTATOES A L'ESPAGNOLE 

Season a pint of mashed potatoes with butter 
and salt, add a tablespoonful each of chopped 
fried onions and chopped parsley, moisten with 
stock, and serve. Or, fry a chopped onion in 
drippings and pour over mashed potatoes. 

MASHED POTATOES AU GRATIN 

Season mashed potatoes liberally with butter 
and grated cheese, put into a buttered baking- 
dish, spread with butter, sprinkle with grated 
cheese, and bake until brown. 

BROWNED MASHED POTATOES 

Butter a serving-dish, fill with hot mashed 
potatoes, cover with melted butter, and dredge 
lightly with flour. Brown in the oven and 
serve in the same dish. 

POTATO MANGLE 

Peel, boil, and chop six large potatoes with 
six hard-boiled eggs. Season with salt and 
pepper, and melted butter or cream. Reheat, 
sprinkle with minced parsley, and serve. 

POTATO NESTS— I 
Use the wire baskets made for this purpose 



336 Wa^e to Cool? ipotatoes 399 

and fill the space between with raw potatoes 
shredded or sliced. Fry in deep fat and remove 
carefully. Fill the nests with potato balls fried 
in deep fat, sprinkle with salt and minced pars- 
ley, and serve. 

POTATO NESTS— II 

Mix together a pint of hot mashed potato and 
the yolks of two eggs, seasoning with salt, 
pepper, celery salt, grated onion, and minced 
parsley. Shape into nests or fill small buttered 
moulds and scoop out the centres. Brush the 
nests with melted butter and beaten egg and 
brown in the oven. Fill the centres with green 
peas or any other suitable mixture. The celery 
salt may be omitted. 

BOILED NEW POTATOES 

Scrape off the skins, or rub off with a coarse 
cloth. Soak for an hour in cold water, drain, 
cover with cold salted water, and bring to the 
boil. Cook for half an hour, drain, sprinkle 
with salt and dry for two or three minutes before 
serving. Add a little melted butter if desired. 
Or, pour over a cupful of cream or milk, which 
has been boiled with a heaping tablespoonful 
of butter. Or season with salt, pepper, minced 
parsley, melted butter and cream; a sprinkle 
of caraway seed may be added. Or, serve with 
Hollandaise Sauce. 



400 1bow to Cook lt)egetal)Ie6 

CREAMED NEW POTATOES 

Rub the skins from new potatoes with a 
coarse cloth. Cook until done in boiling salted 
water, pour over a Cream Sauce, and, if desired, 
sprinkle with minced parsley. Old potatoes, 
boiled whole, may be served in the same way. 

NEW POTATOES BROWNED IN BUTTER 

Boil small new potatoes or potato balls until 
nearly done, drain, and fry brown in butter. 
Sprinkle with salt and minced parsley, and 
serve. 

IMITATION NEW POTATOES 

Peel small round potatoes and boil until 
tender in equal parts of milk and water to which 
a pinch of salt has been added. Drain, pour 
over a Cream Sauce, and serve. 

NEW POTATOES A L'ANGLAISE 

Boil new potatoes, remove the skin, and put 
into a vegetable-dish with salt, pepper, and 
grated nutmeg to season. Melt butter so slowly 
as not to boil, pour over the potatoes, and serve. 
They may be boiled with a sprig of mint and 
the nutmeg omitted. 

POTATOES O'BRIEN 

Cut boiled potatoes into dice and reheat in 
butter with canned red peppers cut into strips 



336 "^agB to Gooft potatoes 401 

or fried green peppers, or both, and season with 
chopped onion fried in butter if desired. Or, 
prepare according to directions given for French 
Fried Potatoes, cutting into dice and frying 
with them the red or green pepper or both. 

POTATO OMELET— I 

Peel, boil, drain, and mash nine potatoes. 
Add salt and pepper to season, three teaspoon- 
fuls of melted butter, and half a cupful of boiling 
water. Beat until very light. Melt a table- 
spoonful of butter in a frying-pan and, when 
hissing hot, put in the potato. Cover and 
cook slowly until brown on the under side. 
Fold, turn out on a hot dish, and serve 
immediately. 

POTATO OMELET— II 

Beat a pint of mashed potatoes to a soft 
cream, moistening with milk and seasoning 
with salt, pepper, and melted butter. Add the 
beaten yolks of two eggs and fold in the stiffly 
beaten whites. Put a tablespoonful of butter 
into a frying-pan and when hissing hot pour 
in the potato. Cook slowly for ten minutes, 
then fold and turn out on a hot dish. 

PUREE OF POTATOES— I 

Peel four potatoes and soak in cold water 
for half an hour, then boil, drain, and mash. 
Mix with a pint of Cream Sauce which has been 
26 



402 Ibow to dooh vegetables 

seasoned with salt, pepper, and onion-juice. 
Heat for five minutes and serve. 

PUREE OF POTATOES— II 

Peel, boil, drain, and mash enough potatoes to 
make a pound. Moisten with half a cupful of 
stock or cream and put into a saucepan with 
two tablespoonfuls of butter, and pepper and 
salt to season. Heat thoroughly, put it into 
the centre of a hot platter, and arrange around 
it broiled chops or cutlets. 

POTATO PATTIES 

Peel and grate six potatoes, add two eggs 
beaten with a cupful of milk, a pinch of salt, 
and two cupf uls of flour sifted with a teaspoonful 
of baking-powder. Mix thoroughly and drop 
by spoonfuls into deep fat. Fry brown and 
crisp. 

POTATO PUDDING 

Peel and chop six potatoes and mix with one 
cupful of flour, a tablespoonful of butter, and 
salt and pepper to season. Put into a deep 
buttered baking-dish, cover with cream, and 
bake for three-quarters of an hour. 

POTATO PUFF— I 

Beat until creamy four cupf uls of mashed 
potatoes and two tablespoonfuls of melted 
butter. Add the yolks of two eggs well beaten. 



336 mass to Cooft potatoes 403 

a pinch of salt, and a cupful of milk or cream. 
Pour into a buttered baking-dish and spread 
the stiffly beaten whites into the potato and 
bake until well puffed and brown. One table- 
spoonful of butter and three of cream may be 
used if the potatoes are moist. 

POTATO PUFF— II 

Season a pint of hot mashed potatoes with 
salt, pepper, celery salt, and butter. Add 
enough hot milk or cream to make very moist. 
Add the yolks of two eggs well beaten, cool a 
little, and fold in the stiffly beaten whites. Pile 
roughly into a shallow buttered baking-dish 
and bake until well puffed and brown. Half 
a cupful of well-cooked minced meat may be 
mixed with the potatoes if desired. 

POTATO PUFF— III 

Mix together two cupfuls of hot mashed 
potatoes, one teaspoonful of butter, half a 
cupful of boiling milk or cream, a tablespoonful 
of minced parsley, and the yolks of two eggs 
well beaten. Cool slightly, fold in the stiffly 
beaten whites, and pile roughly into a buttered 
baking-dish. Bake until brown. Or, add only 
one egg to the potatoes and mould into small 
balls. Dip in beaten egg, and brown on a 
buttered tin. Instead of stirring in the parsley 
the balls may be sprinkled with it. 



404 f)ow to Cook Degctables 

BOHEMIAN POTATO PUFF 

Mix mashed potatoes with enough sifted flour 
to make a smooth thick dough. Drop by table- 
spoonfuls into deep fat in which two sliced 
onions have been fried. Fry brown and serve 
with fried onion as garnish. 

POTATO PUFFS— I 

Grate enough boiled potatoes to make two 
cupfuls. Add a pinch of salt, one cupful of 
flour and enough sour cream to make a stiff 
dough. Roll out thin, cut with a biscuit-cutter, 
and fry in deep fat. 

POTATO PUFFS— II 

Peel, boil, and mash five potatoes, add a 
heaping teaspoonful of butter, and pepper 
and salt to season. Cool, add one egg well 
beaten, and mix thoroughly. With floured 
hands shape into strips or rolls three or four 
inches long and fry brown in deep fat. 

POTATO PUFFS— III 

Beat the yolks of two eggs with three table- 
spoonfuls of cream and mix with two cupfuls 
of mashed potatoes, either hot or cold. Season 
with salt and pepper to taste, add a heaping 
tablespoonful of butter, and heat thoroughly. 
Take from the fire and fold in the stiffly beaten 
whites of the eggs. Put into well-buttered 



336 TKHags to Gooft {potatoes 405 

gem-pans which have been thoroughly heated, 
and bake in a quick oven until well puffed and 
brown. Or, use twice as much cream and shape 
into roses, using a pastry bag, brush with beaten 
egg, and bake brown, 

POTATO QUENELLES— I 

Mash while hot a pound of dry, mealy, boiled 
potatoes. Add two teaspoonfuls of butter, 
three tablespoonfuls each of cream and minced 
cooked ham, the beaten yolks of four eggs, and 
salt, pepper, and minced parsley to season. 
Fold in the stiffly beaten whites of the eggs 
and with two teaspoons shape into quenelles. 
Fry brown in deep fat, drain, and serve very hot. 

POTATO QUENELLES— II 

Bake sixteen large potatoes, take out the 
pulp and mash fine. Add four tablespoonfuls 
of butter, salt, pepper, and grated nutmeg to 
season, two eggs, and the yolks of six. Add 
also a tablespoonful of minced parsley. Fold 
in the stiffly beaten whites of the eggs, shape 
into very small balls, flatten a little, and simmer 
in boiling salted water until firm. Drain on 
a sieve and serve with Colbert Sauce. 

RAGOUT OF POTATOES 

Cut half a pound of salt pork into dice and 
fry crisp, adding a little butter if necessary. 
Dredge with a tablespoonful of flour, add a 



4o6 ibow to dooft IDcgetables 

pint of boiling water, and cook until it thickens, 
stirring constantly. Add a dozen small potatoes 
peeled, two onions, a small bunch of parsley, 
and a bay-leaf. Cook covered until done, then 
remove the bay-leaf and serve. 

POTATO ROLLS 

Peel small potatoes, dip in beaten egg, and wrap 
a thin slice of bacon around each one. Fasten 
with tooth-picks and bake, basting occasionally. 

POTATO ROSES— I 

Mix together two cupfuls of hot mashed 
potatoes, two tablespoonfuls of butter, the 
yolks of three eggs slightly beaten, and salt, 
paprika, and celery salt to season. Press through 
a pastry bag and tube on a buttered tin sheet 
and brush with the whites of the eggs beaten 
with a tablespoonful of water. 

POTATO ROSES— II 

Mix together two cupfuls of well-seasoned 
mashed potatoes, the yolks of two eggs, and 
the white of one, or a little cream. Put into 
a pastry bag with a star tube at the end. Press 
into a buttered baking-pan in the shape of 
roses, winding to a point. Brush with a beaten 
egg, dot with butter, and brown. 

RICED POTATOES 

Prepare according to directions given for 



336 Wi^^e to Cooft potatoes 407 

Boiled Potatoes — I, and put through a potato- 
ricer or colander into the dish in which they 
are to be served. Brown in the oven, sprinkling 
with grated cheese if desired. Or, season and 
press through a potato-ricer into a serving-dish 
and serve immediately. 

ROASTED POTATOES 

Peel small round potatoes, soak for half an 
hour in cold water, drain, and wipe dry. Brown 
in drippings or pork fat, add two tablespoonfuls 
of cold water, cover tightly, and finish cooking. 

ROASTED PARISIENNE POTATOES 

Peel, parboil, and drain the potatoes and 
finish cooking in the oven with clarified butter 
and a little salt. Drain off the butter, add 
fresh butter and minced parsley, and serve. Or, 
boil the potatoes until nearly done and roast 
until brown, basting with seasoned melted 
butter. 

GERMAN POTATO PANCAKES 

Prepare according to directions given for 
German Potato Fritters, shaping the mixture 
into a pancake. 

STEAMED POTATOES 

Put peeled potatoes into a colander or steamer 
over a kettle of boiling water, cover, and cook 
until done. Or, steam without peeling. 



4o8 Ibow to Cooft lt)egetablcs 

SOUR POTATOES 

Peel and cut into dice four boiled potatoes. 
Season with salt and pepper. Chop fine an 
onion and three or four sprigs of parsley, add 
a cupful of olive-oil and three or four tablespoon- 
fuls of vinegar. Pour over the potatoes, mix 
thoroughly, and serve. 

POTATO SCONES 

To a heaping cupful of mashed potatoes add 
a tablespoonful of milk, or butter, half a cupful 
of flour, and half a teaspoonful of salt. Mix 
thoroughly, roll out, cut into rounds, prick with 
a fork, and bake in a quick oven. Or, bake on 
a buttered griddle. 

POTATO SHELLS 

Scrub and bake equal-sized potatoes. When 
soft cut a slice from the top of each and carefully 
scoop out the pulp. Rub the pulp through a 
fine sieve, season liberally with butter and 
cream, and add salt and pepper to taste. Heat 
thoroughly and fold in the beaten white of one 
or two eggs. Fill the potato skins, brush with 
melted butter, and if desired sprinkle with 
grated cheese. Put into the oven for a few 
moments before serving. 

SMOTHERED POTATOES 

Wash potatoes and put into a saucepan 



336 TKtta^s to Cooft potatoee 409 

immediately. Cover tightly and cook for half 
an hour, shaking the pan occasionally to prevent 
burning. 

SURPRISE POTATOES— I 

Prepare according to directions given for 
Potato Croquettes, seasoning with salt, pepper, 
butter, and cream. Shape in small nests and 
fill with creamed chicken, shrimps, or peas. 
Cover with the croquette mixture, roll in the 
form of croquettes, dip in crumbs, then in egg, 
then in crumbs, fry in deep fat, and drain. 

SURPRISE POTATOES— II 

Cut a thick slice from the top of each of six or 
eight large potatoes. Scoop out a large portion of 
the inside and fill with cooked sausage meat. 
Stick the lids on with a stiff paste made of flour 
and the white of egg. Bake until the potato is soft. 

SURPRISE POTATOES— III 

Peel large potatoes and with an apple-corer 
scoop out the centres lengthwise. Put a frank- 
furter or a small pork sausage into each opening. 
Put into a dripping-pan with a thin slice of 
salt pork laid on each potato. Baste frequently 
with the drippings and season with pepper and 
salt just before serving. 

SURPRISE POTATOES— IV 

Mix together a pint of hot mashed potatoes, 



4IO 1bow to Cooft Vegetables 

a teaspoonful of butter, the yolk of an egg, 
and salt, pepper, cayenne, onion-juice, and 
celery salt to season. Shape into round balls, 
filling the centre with creamed chicken, peas, 
or sweetbreads. Dip in egg and crumbs, or 
in crumbs only, and fry in deep fat. 

SURPRISE POTATOES— V 

Peel and split lengthwise six large potatoes. 
Scoop out the inside, leaving a shell half an 
inch thick. Mix together two cupfuls of chopped 
beef, either cooked or raw, a tablespoonful 
each of butter and tomato catsup, with salt, 
pepper, minced onion, and parsley to season. 
Add a little salt and pepper, fill the shells, cover 
with buttered crumbs, and bake for half an 
hour, basting with melted butter and hot water. 

POTATO SOUFFLE— I 

Add two tablespoonfuls of butter to three 
cupfuls of hot milk and beat to a smooth paste 
with four cupfuls of mashed potato. Season 
with salt and pepper and add four eggs well 
beaten. Pour into a buttered baking-dish and 
bake until well puffed and brown. 

POTATO SOUFFLE— II 

Add the yolks of two eggs to two cupfuls of 
soft and well-seasoned mashed potatoes. When 
partially cool, fold in the stiffly beaten whites. 



336 WLn^s to Goofi potatoes 411 

put into a buttered baking-dish, and bake in 
a quick oven until well puffed and brown. 

POTATO SOUFFLE— III 

Boil, peel, and mash six potatoes. Add a 
tablespoonful of butter, a cupful of boiling 
cream, and salt and black pepper to taste. Beat 
until very light and fold in the stiffly beaten 
whites of two eggs. Two heaping tablespoonfuls 
of grated cheese may be added. Pile roughly 
into a buttered baking-dish and bake until 
well puffed and brown. Serve in the same 
dish. 

POTATO SOUFFLE— IV 

Chop fine two onions and fry in butter with 
two tablespoonfuls of minced ham. Mix with 
eight potatoes peeled, boiled, and mashed, the 
yolks of three eggs well beaten, half a cupful 
of stock, and salt, pepper, and minced parsley 
to season. Fold in the stiffly beaten whites 
of the eggs, put into a buttered baking-dish, 
sprinkle with crumbs, and bake until brown. 

POTATO SOUFFLE— V 

Peel, boil, and mash six potatoes, then add 
one tablespoonful of butter melted in a cupful 
of boiling cream, and salt and pepper to season. 
Add the stiffly beaten whites of two eggs, put 
into a buttered baking-dish, sprinkle thickly 
with grated cheese, and brown in the oven. 



412 IDow to Gooft Vegetables 

POTATO SOUFFLE— VI 

Peel, boil, and mash four or five potatoes. 
Cook to a smooth paste with half a cupful or 
a cupful of milk, two tablespoonfuls of butter, 
and salt and pepper to season. Add one at a 
time the yolks of three eggs, beating constantly, 
take from the fire, fold in the stiffly beaten 
whites, pour into a buttered baking-dish, and 
bake for twenty minutes. Or, use six potatoes, 
one cupful of milk, a tablespoonful of butter, 
and the white of one egg, if a simpler dish is 
desired. 

POTATO SOUFFLE— VII 

Rub a quart of hot boiled potatoes through 
a colander, add a tablespoonful of butter, the 
yolks of two eggs beaten with half a cupful or 
a cupful of cream or milk, and a teaspoonful 
of salt. Beat until very light, using a fork, 
and fold in the stiffly beaten whites of the eggs 
last. Put into a buttered baking-dish, brown 
in the oven, and serve. The yolks may be 
omitted. 

POTATO SOUFFLE— VIII 

Beat together one cupful of mashed potatoes, 
the yolks of three eggs well beaten, a table- 
spoonful of melted butter, a cupful of milk, 
and salt, pepper, and onion- juice to season. 
Fold in the stiffly beaten whites of the eggs, 



336 XKIlass to Cooft ipotatoes 413 

pour into a buttered baking-dish, and bake 
until well puffed and brown. Serve immediately, 

POTATO SOUFFLE— IX 

Mix together two cupfuls of mashed potatoes, 
two tablespoonfuls of melted butter, and the 
yolks of two eggs beaten with six tablespoonfuls 
of cream. Season with salt and pepper, and 
if desired, add two tablespoonfuls of grated 
cheese. Fold in the stiffly beaten whites, pile 
roughly into a baking-dish, and bake until 
well puffed and brown. Serve immediately. 

POTATO SOUFFLE— X 

Boil six large potatoes, peel, and mash. Add 
one tablespoonful of butter, one cupful of cream, 
and salt and pepper to taste. Beat until very 
light. Fold in the stiffly beaten whites of four 
eggs, and heat by spoonfuls in a buttered baking- 
dish. Dust with grated Parmesan cheese, and 
bake until well puffed and brown. 

POTATO SOUFFLE— XI 

To a pint of hot mashed potatoes, add half 
a cupful of thick Cream Sauce, one-fourth 
cupful of melted butter, and the well-beaten 
yolks of two eggs. Mix thoroughly, fold in the 
stiffly beaten whites of the eggs, and pour a 
little melted butter over the top. Bake in a 
buttered baking-dish until well puffed and 



414 1bow to GOOft VCQCtnblCS 

brown. Left-over mashed potatoes may be 
used for this dish. 

POTATO SOUFFLE—XII 

Steam six large potatoes, peel, and mash. 
Add a heaping tablespoonful of butter, one 
cupful of boiled cream, and salt and pepper 
to season. Beat hard and fold in the whites 
of two eggs beaten to a stiff froth. Pour into 
a buttered baking-dish, sprinkle with grated 
cheese, and bake in a quick oven until well 
puffed and brown. The cheese may be omitted. 
It will be lighter if the whites of four eggs are 
used. 

POTATO SOUFFLE— XIII 

Bring to the boil a cupful of water, a pinch 
of salt, and two tablespoonfuls of butter. Add 
five ounces of sifted flour, and cook until the 
mixture leaves the sides of the pan, stirring 
constantly. Remove the pulp from a dozen 
large baked potatoes, and rub it through a sieve. 
Add enough of the paste to equal one-fourth 
the quantity of potatoes, and as much butter 
as paste. Mix thoroughly, and add one by one 
five unbeaten eggs. Season with salt, pepper, 
and grated nutmeg, moisten with cream, and 
shape into small balls. Fry in deep fat. 

POTATO SOUFFLE— XIV 

Mix a pint of hot well-seasoned mashed potato 



336 Wti^s to Cooft potatoes 415 

with a tablespoonful each of butter and minced 
parsley. Add a two-thirds cupful of boiling 
milk, and the well-beaten yolks of four eggs. 
Mix thoroughly, fold in the stiffly beaten whites, 
turn into a buttered baking-dish, and bake 
until well puffed and brown. 

STEWED POTATOES— I 

Cut raw potatoes into dice, soak in cold water 
for an hour, and cook until tender in salted 
boiling water. Drain, and add hot milk to 
cover, having first dissolved a pinch of soda 
in the milk. Bring to the boil, thicken with 
flour cooked in butter, season with salt, pepper, 
onion-juice, and minced parsley, and serve. 

STEWED POTATOES— II 

Prepare according to directions given for 
Stewed Potatoes — I, using stock for liquid, 
omitting the soda, and browning the flour in 
the butter, 

STEWED POTATOES— III 

Peel and slice raw potatoes, soak in cold 
salted water for fifteen minutes, drain, and 
cover with milk. Cook slowly until the potatoes 
are tender, then add a tablespoonful of butter, 
salt to season, and a little minced parsley. The 
milk may be thickened with a little flour if 
desired. 



4i6 t>ow to Gooft lt)egetablc0 

STEWED POTATOES— IV 

Chop an onion fine, and fry it in drippings. 
Add a tablespoonful of flour and a pint of peeled 
and quartered potatoes. Season with salt and 
pepper, and cook covered for a few minutes, then 
add enough stock to moisten and finish cooking. 

STEWED POTATOES— V 

Chop fine a bunch of parsley and a large 
onion. Cook with six or eight peeled and sliced 
potatoes, adding salt and pepper to season, 
four tablespoonfuls of butter, and a cupful or 
more of boiling water. Cook covered until the 
potatoes are done, and serve. 

STEWED POTATOES— VI 

Peel and slice enough potatoes to make two 
quarts, and soak in cold water for half an hour. 
Put thin slices of salt pork into a deep baking- 
dish, then put in half the potatoes, then season 
with pepper and salt, Put^in the remainder of 
the potatoes, season with salt and pepper, and 
cover with thin slices of salt pork. Cover and 
bake for half an hour, then uncover and brown. 
Serve in the same dish. A tablespoonful of 
grated onion may be added to the seasoning. 

STEWED POTATOES— VII 

Peel and chop enough raw potatoes to make 
a quart. Soak in cold water for ten minutes, 



336 1KIlai20 to Cooft potatoes 417 

then drain, and put into a saucepan with a 
cupful of water, and salt and pepper to season. 
Simmer for twenty minutes, then add a cupful 
of milk in which a tablespoonf ul of flour has 
been r.ubbed smooth. Simmer for ten minutes 
and serve. Stock may be used instead of milk 
and water. 

STEWED POTATOES— VIII 

Peel and cut into dice a dozen boiled potatoes. 
Season with salt and pepper, and put into a 
saucepan with a tablespoonful of butter and a 
tablespoonful of flour blended in a cupful of 
milk. Cook in a double boiler until smooth and 
creamy, then take from the fire and add a 
tablespoonful of minced parsley and one egg 
well beaten. 

STEWED POTATOES— IX 

Peel and cut up enough raw potatoes to 
make a pint. Put into a saucepan with two 
tablespoonfuls of butter, a medium-sized onion 
peeled and chopped, three tablespoonfuls of 
water, two teaspoonfuls of minced parsley, and 
half a teaspoonful each of salt and celery salt. 
Simmer slowly until the potatoes are soft, then 
add half a cupful of milk, and a tablespoonful 
of flour blended with a tablespoonful of vinegar. 
Cook until the sauce is smooth and thick, stirring 
constantly. 
27 



4i8 Ibow to Cook iDegctables 

STEWED POTATOES— X 

Chop fine an onion and fry it brown in butter. 
Add half a dozen peeled and sliced potatoes, 
cover tightly, and cook slowly until soft, stirring 
occasionally. Brown a tablespoonful of flour 
in butter, add a cupful of stock, and cook until 
thick, stirring constantly, add a teaspoonful 
each of vinegar and minced parsley, pour over 
the potatoes, bring to the boil, and serve. 

STEWED POTATOES— XI 

Peel and cut into dice six large potatoes, and 
soak for twenty minutes in cold water. Drain 
and cook in boiling water barely sufficient to 
cover. Cook until half done, then add salt and 
pepper to taste, one tablespoonful each of butter 
and sugar, and half a cupful of cream in which 
a tablespoonful of flour has been rubbed smooth. 
Cook gently until smooth and thick, then serve. 

STEWED POTATOES— XII 

Cream a tablespoonful of butter, and beat in 
with it the yolk of an egg. Add a tablespoonful 
of minced parsley, a teaspoonful of lemon-juice, 
and salt and pepper to season. Cut a pint of 
cold boiled potatoes into dice, or cut raw potatoes 
into balls with a French cutter, and boil them 
for ten minutes. Warm the potatoes in enough 
milk to cover, and when the milk is nearly 
absorbed, stir in the sauce, and serve at once. 



336 WiSL^B to CooK potatoes 419 

STEWED POTATOES— XIII 

Peel, boil, and split six potatoes. Pour over 
a sauce made of one tablespoonful of butter, 
one cupful of boiling milk, two chopped hard- 
boiled eggs, and salt and pepper to season. 
Cover and let stand for a few moments before 
serving. 

STEWED POTATOES WITH CHEESE 

Peel five potatoes and cut into dice. Boil 
until tender, drain, add a tablespoonful of 
butter, half a cupful of milk, and salt and pepper 
to season. Sprinkle thickly with grated cheese 
and brown in the oven. 

STEWED OLD POTATOES 

Peel and cut into quarters. Soak in cold 
water for an hour, then put into a saucepan 
with enough cold salted water to cover, and 
boil until nearly done. Drain, add enough 
milk to moisten thoroughly, and bring to the 
boil. Season with salt, add a heaping table- 
spoonful of minced parsley, and thicken with 
flour cooked in butter. Stir until smooth and 
thick, and serve. 

STEWED POTATOES WITH ONIONS 

Chop an onion fine, fry in drippings, and add 
ten small potatoes peeled. Season with salt 
and pepper, moisten with boiling water, cover. 



420 lbow to Gooft vegetables 

and simmer for forty-five miinutes. Season with 
a little vinegar or lemon- juice and serve. 

STUFFED POTATOES— I 

Cut the top from each of six baked potatoes, 
scoop out the pulp, and mash to a smooth paste 
with three tablespoonfuls each of butter and 
cream and salt and pepper to season. Add 
one-fourth cupful of grated cheese and cook to 
a smooth paste. Take from the fire, stir in one 
well-beaten egg, fill the skins, and bake. 

STUFFED POTATOES— II 

Cut a slice from the top of each of six baked 
potatoes, and scoop out the pulp. Beat into 
it a teaspoonful of butter, half a cupful of milk, 
the yolk of one egg, and salt and pepper to 
season. Chop fine enough cold roast beef to make 
a cupful. Add one teaspoonful each of chopped 
celery and minced parsley. Season with salt, 
pepper, and mace. Fill the potato skins with 
the prepared potato, leaving a space in the 
centre for the seasoned beef. Fill the shells, 
rub the openings with melted butter, and bake 
until brown. 

STUFFED POTATOES— III 

Bake six large potatoes, slit down the side, 
and remove the pulp without breaking the 
skin. Rub through a sieve and mix thoroughly 
with a teaspoonful of butter, half a cupful of 



336 WiWQ6 to Cooft potatoes 421 

cream, the yolk of an egg, and salt and pepper 
to season. Chop fine, enough cold roast beef 
to make a cupful and add to it one teaspoonful 
each of melted butter, minced parsley, and 
chopped celery. Season with salt, black pepper, 
and mace. Fill the skins with the prepared 
potato, leaving a small space in the centre. 
Fill the centres with the meat and cover with 
the potato. Rub with melted butter and brown 
in the oven. 

STUFFED POTATOES— IV 

Cut peeled baked potatoes in two, scoop out 
the inside, and add one-half the quantity of bread- 
crumbs. Season with salt, pepper, and minced 
parsley and rub to a smooth paste with melted 
butter and a beaten egg. Boil salsify until 
tender, press through a sieve, season to taste, 
and make smooth with a little cream. Line 
buttered timbale moulds or individual souffle 
dishes with the potato mixture, fill the centre 
with the salsify, and cover with the potato. Put 
on ice until firm. Take out carefully, brush 
with beaten egg, sprinkle with crumbs, and fry 
carefully in deep fat. Drain and serve with a 
Cream Sauce. 

■STUFFED POTATOES— V 

Bake a dozen large potatoes, cut a slice from 
the top of each, scoop out the pulp, and mash 
it with three tablespoonfuls of butter, half a 



422 Ibow to Cooft Vegetables 

cupful of grated Parmesan cheese, and salt, 
pepper, and grated nutmeg to season. Fill the 
potato shells, put on the lids, reheat and serve. 
Or, mash the pulp with butter and hot milk. 
Brush the tops with beaten egg if desired. A 
little powdered sugar and grated nutmeg may- 
be added to the seasoning. 

STUFFED POTATOES— VI 

Bake potatoes of equal size, cut a slice from 
the top of each, and scoop out the pulp. Mash 
and mix with it half as much cooked meat, 
minced and seasoned. Fill the skins and brown 
in the oven. 

STUFFED POTATOES— VII 

Split ten large baked potatoes lengthwise and 
scoop out the pulp. Chop fine three large 
tomatoes, an onion, and a green pepper, free 
from seeds, and season with salt. Add two table- 
spoonfuls of butter, and cook for fifteen minutes, 
stirring constantly. Take from the fire, mix 
with the potato pulp, fill the shells, put the 
potatoes in the oven for fifteen minutes, and 
serve. 

STUFFED POTATOES— VIII 

Bake six large potatoes, cut a slice from the 
top of each, and scoop out the pulp. Mix with 
three tablespoonfuls of cream, one tablespoonful 
gf butter and salt, sugar and grated lemon-peel 



336 TKaage to Cook potatoes 423 

or cinnamon to season. Add three eggs well 
beaten, fill the potato shells, and bake. If 
desired, a little minced veal or ham and mush- 
room catsup may be added to the stuffing. 

STUFFED POTATOES— IX 

Cut in two lengthwise eight baked potatoes. 
Scoop out the pulp and mash it with a table- 
spoonful of butter, salt, and pepper to season, 
half a cupful of boiling milk, and the whites of 
two eggs beaten to a stiff froth. Fill the shells 
and brush with the whites of two eggs slightly 
beaten. Bake until brown. 

STUFFED POTATOES— X 

Cut baked potatoes in two, scoop out the pulp, 
mash, and season with butter, salt, and pepper. 
Add a little hot milk. Fill the potato skins and 
brush with melted butter or beaten egg, sprinkle 
with crumbs if desired, and reheat in the oven. 
A beaten egg or two may be added to the pulp. 

STUFFED BAKED POTATOES— I 

Split eight baked potatoes, scoop out the 
pulp, and mash with two tablespoonfuls of 
butter, half a cupful of boiling cream, two tea- 
spoonfuls of minced onion, a teaspoonful of 
minced parsley, and salt and cayenne to taste. 
Fold in the stiffly beaten whites of two eggs. 
Fill the shells and bake in the oven. Or, beat 
the pulp to a cream, seasoning with melted 



424 1bow to Cooft lt)egetable6 

butter, pepper, and salt and moistening with 
hot gravy or milk. Fill the shells and brush 
with melted butter. 

STUFFED BAKED POTATOES— II 

Bake potatoes of equal size, cut a slice from 
the top of each, and scoop out the pulp without 
breaking the skin. Rub the pulp through a 
sieve and mash smooth, seasoning with butter, 
salt, pepper, cream, and grated cheese. Add 
enough milk to make very soft and reheat 
thoroughly, stirring constantly. Add one egg 
well beaten, fill the skins, put oh the covers, and 
put into the oven for five minutes. The egg 
may be omitted and more cheese added. 

STUFFED BAKED POTATOES— III 

Cut a slice from the top of each of eight baked 
potatoes. Scoop out the pulp and add to it 
the yolks of two eggs, two tablespoonfuls of 
butter, and a pinch each of pepper, salt, and 
sugar. Mix thoroughly and serve. A little 
chopped meat or fish may be mixed with the 
potato. 

STUFFED BAKED POTATOES— IV 

Bake eight potatoes of equal size and cut in 
two. Scoop out the pulp, mash fine, and mix 
with a cupful of milk which is half cream. Add 
a tablespoonful of butter and heat gently, 
folding in gradually the stiffly beaten whites of 



336 Wa^g to dock potatoes 425 

two eggs. Fill the potato skins and bake in 
the oven until puffed and brown. 

STUFFED BAKED POTATOES— V 

Split lengthwise six baked potatoes, scoop 
out the pulp, and mash with two tablespoonfuls 
of butter, three of hot cream and salt and pepper 
to season. Fold in the stiffly beaten whites of 
two eggs, fill the shells, sprinkle with crumbs 
and grated cheese, dot with butter, and brown 
in the oven. 

STUFFED BAKED POTATOES— VI 

Cut a slice from the top of each of six baked 
potatoes, scoop out the pulp, and mash fine. 
Add three teaspoonfuls each of butter, grated 
cheese, and minced parsley, with salt, pepper, 
and cayenne to season. Moisten with milk or 
cream, and cook to a smooth paste. Take from 
the fire, add one egg well beaten, fill the potato 
shells, sprinkle with crumbs, and bake brown. 

STUFFED POTATO CAKES 

Mix mashed potato with one or two beaten 
sggs, dredge with flour, and shape into small 
flat cakes. Put two together with minced cooked 
meat, seasoned to taste, between. Press to- 
gether firmly and fry brown in fat to cover. 

DEVILED STUFFED POTATOES 

Split lengthwise and remove the pulp from 



426 Ibow to Cook IDegetablee 

six baked potatoes. Mash fine and add to it 
one hard-boiled egg chopped fine, salt, cayenne, 
and onion-juice to season, and a teaspoonful of 
made mustard. Fill the shells and brown in 
the oven. 

POTATOES STUFFED WITH MEAT— I 

Peel and cut into halves lengthwise six large 
potatoes. Scoop out the centres, leaving a 
cup. Parboil for ten minutes, drain, and put 
into a baking-dish. Fill the centres with cold 
cooked chopped meat or creamed fish nicely- 
seasoned. Sprinkle with crumbs, dot with 
butter, and bake for half an hour. 

POTATOES STUFFED WITH MEAT— II 

Split lengthwise six baked potatoes, scoop 
out the pulp and mix with a heaping table- 
spoonful of butter, and half a pound of minced 
cold cooked meat, seasoning with salt, pepper, 
and celery salt. Fill the shells and bake until 
the meat is hot. 

POTATO TIMBALE— I 

Peel, boil, drain and mash eight large potatoes, 
add salt and pepper to season, two tablespoonfuls 
of butter, and gradually a cupful of hot milk. 
Add three eggs well beaten and pack into a 
buttered mould, which has been sprinkled with 
crumbs. Bake for half an hour and let stand 
for ten minutes before turning out of the mould. 



336 Mass to Cooft potatoes 427 

POTATO TIMBALE— II 

Cook, drain, and rub through a sieve enough 
boiled potatoes to make two quarts. Put into 
a saucepan with six ounces of butter melted, 
two whole eggs, and the yolks of six. Season 
with salt, pepper, and grated nutmeg and mix 
thoroughly. Butter a plain timbale mould, 
sprinkle with crumbs, roll beaten eggs over the 
inside, sprinkle with crumbs again, and fill with 
the potatoes. Sprinkle with crumbs, dot with 
butter, and bake for an hour. Let the mould 
stand for a few minutes before turning out. 

POTATO TIMBALE— III 

Boil, peel, and mash eight large potatoes and 
season with butter, salt, and pepper. Chop fine 
an onion and the yolks of two hard-boiled 
eggs and fry in butter. Drain off the fat and 
add the mixture to the potatoes. Add two 
eggs well beaten and a tablespoonful of catsup. 
Butter a mould, sprinkle with crumbs, put in 
the potatoes, and bake for half an hour. Brown 
in the oven after taking from the mould. 

POTATO TIMBALE— IV 

Peel, boil, and mash eight potatoes, add three 
tablespoonfuls of butter, two tablespoonfuls of 
minced parsley, salt and pepper to season, and 
one cupful of boiling milk. Mix thoroughly 
and add three eggs well beaten. Butter a 



428 ibow to G00f{ VcQctnUce 

mould, sprinkle with crumbs, fill with the 
potato, and bake for half an hour. Let stand 
for ten minutes after taking out before removing 
from the mould, 

POTATO TIMBALES— I 

Mix together two cupfuls of well-seasoned 
mashed potatoes and the yolks of two eggs 
beaten with two tablespoonfuls of cream. Fold 
in the stiffly beaten whites of the eggs, fill 
buttered timbale moulds, and bake standing in 
a pan of hot water until firm. 

POTATO TIMBALES— II 

Fill small timbale moulds or custard cups, 
wet in cold water, with well-seasoned mashed 
potato, which is not too moist. Turn out on a 
buttered baking-dish and bake until brown, 
basting with melted butter. 

POTATO TIMBALES— III 

Mix together two cupfuls of mashed potatoes, 
one-fourth cupful of cream, and three eggs 
well beaten. Season with salt, pepper, grated 
onion, and nutmeg. Press through a sieve. 
Line the bottoms of small timbale moulds 
with buttered paper and fill with the potato 
mixture. Put into a pan of boiling water 
and bake for twenty minutes. Turn out 
carefully. 



336 IKIlass to Cook lpotatoe6 429 

WHIPPED POTATOES 

Instead of mashing, whip boiled potatoes 
with a fork until light and dry, adding gradually 
a little melted butter if desired and a pinch of 
salt. Whip until smooth and creamy and pile 
lightly and irregularly into a hot dish. 

POTATOES WITH CHEESE SAUCE— I 

Peel, boil, and mash a dozen large potatoes. 
Season with butter, pepper, and salt and beat in 
enough milk to make quite soft. Put the 
potatoes into a buttered baking-dish, heaping 
into a mound. Scoop out the centre and rub 
smooth both inside and out with a knife dipped 
in cold water. Brush with the beaten white 
of an egg and put into the oven. Melt six 
tablespoonfuls of butter and, while hot, add to 
it four tablespoonfuls of grated cheese. Pour 
this mixture slowly on the well-beaten yolks 
of two eggs, stirring constantly. Season with 
pepper and salt and fill the cavity in the potato 
mound with the sauce. Sprinkle with crumbs 
and brown. 

POTATOES WITH CHEESE SAUCE— II 

Prepare according to directions given for 
Potatoes with Cheese Sauce — I. Fill the centre 
with Cream Sauce to which a bit of soda has 
been added and three tablespoonfuls of grated 
Parmesan cheese. Season with salt, pepper, and 



430 Ibow to Cook Dcgctables 

onion-juice, fill the cavity, sprinkle with crumbs 
and grated cheese, and brown in the oven. 

POTATOES WITH CHEESE SAUCE— III 

Boil and mash a dozen peeled potatoes, 
seasoning with salt, pepper, and melted butter. 
Add enough milk to make very soft, and beat 
until very light. Heap into the centre of a 
baking-dish and make a hollow in the centre. 
Brush with the beaten white of an egg and 
brown in the oven. Melt a cupful of butter and 
stir in gradually five heaping tablespoonfuls of 
grated cheese and the beaten yolks of two eggs, 
seasoning with salt and cayenne. Stir until 
thick and smooth and fill the hollow in the 
potato. Sprinkle with crumbs and put into 
the oven for five minutes longer. 

POTATOES AND CHEESE 

Peel and chop raw potatoes and cook, covered, 
very slowly in seasoned butter. When they 
are soft, drain and put into a baking-dish in 
layers, alternating with grated Parmesan cheese. 
Pour over a little melted butter and bake for 
half an hour in a slow oven. Serve in the same 
dish. 

POTATOES AND CORN 

Cut eight boiled potatoes into dice, add the 
corn cut from six ears, and reheat in butter or 
drippings, seasoning with salt and pepper. 



336 MaBS to Coo?; potatoes 431 

POTATOES AND PARSLEY 

Wash and peel small potatoes, cover with 
boiling water, cook for five minutes, and drain. 
Cover with fresh boiling water, add a pinch of 
salt and a lump of butter, and boil until tender. 
Drain, reserving the liquid. Chop fine a bunch 
of parsley and cook it for five minutes in a suf- 
ficient quantity of the cooking liquid. Pour 
the sauce over the potatoes and serve. 

POTATOES WITH SAUCE PIQUANTE 

Chop fine an onion and three slices of bacon. 
Fry until the onion is soft. Add a bay-leaf, 
a teaspoonful of sugar, pepper and salt to season, 
and two cupfuls of stock. Thicken with flour 
cooked in butter and add a few drops of vinegar 
or lemon- juice. Reheat sliced boiled potatoes 
in the sauce, take out the bay-leaf and serve. 

POTATOES A L'AMERICAINE 

Slice boiled potatoes and reheat with a little 
butter, and salt, pepper, and grated nutmeg to 
season. Moisten with boiling water, cook for 
five minutes and add three or four tablespoonfuls 
of butter, broken into small bits. Season with 
minced parsley and serve. 

POTATOES A L'ANNA 

Peel and cut lengthwise into thin slices either 
white or sweet potatoes. Fasten the slices 



432 1bow to Cooft Vegetables 

together in the original shape of the potatoes 
with toothpicks dipped in melted butter. 
Parboil for ten minutes, then bake with a roast 
or separately, basting with the drippings. Re- 
move the toothpicks, and serve. 

POTATOES A LA BIGNON 

Boil a dozen large potatoes, drain, cool, and 
peel. Scoop out the centre, fill with sausage 
meat, close the opening with a piece of potato, 
and roast, basting with clarified butter or with 
meat drippings. 

POTATOES A LA BORDELAISE— I 

Cook together a tablespoonful each of butter 
and flour, add a cupful of stock, and cook until 
thick, stirring constantly. Add a bay-leaf, a 
tablespoonful of chopped onions, and half a can 
of chopped mushrooms. Simmer for ten minutes, 
add a teaspoonful of kitchen bouquet, and strain. 
Reheat a pint of boiled potatoes in the 
sauce. 

POTATOES A LA BORDELAISE— II 

Peel and slice thin small raw potatoes. Soak 
in cold water for half an hour, dry carefully, 
and fry until soft. Drain and reheat with a 
chopped onion and a sufficient quantity of 
melted butter. Season with salt, pepper, and 
minced parsley, drain well, and serve. 



336 Mag^ to Cooft ipotatoeg 433 

POTATOES BARIGOULE 

Cook ten peeled potatoes until tender in 
stock to cover, and drain. Fry slowly in olive- 
oil until brown. Drain, sprinkle with salt, 
pepper, and vinegar, and serve. 

POTATOES A LA BOURGEOISE 

Peel and quarter ten potatoes, parboil for 
twenty minutes, drain, and cover with stock. 
Add three sliced onions, pepper and salt to 
season, and simmer for thirty minutes. 

POTATOES A LA CREME 

Chop fine four boiled potatoes, season with 
salt, pepper, and grated nutmeg, and add two- 
thirds cupful of cream. Put into a baking-dish 
and bake for fifteen minutes. 

POTATOES A LA CHATEAU 

Peel and split small potatoes, or cut into 
balls, fry in hot fat until nearly done, then 
drain and finish cooking in the oven, seasoning 
with salt, pepper, and butter. Or, parboil, 
drain, and reheat in clarified butter until brown. 
Season with minced parsley and fresh butter. 

POTATOES A LA CHATEAUBRIANDE 

Peel small new potatoes, parboil in salted 
water, drain, and fry pale brown in clarified 
butter. Drain off the butter and add a table- 
28 



434 t)ow to Cooft IDegetablcs 

spoonful or more of butter broken into small 
bits. Season with salt and minced parsley and 
serve. 

POTATOES A LA DELMONICO— I 

Cut raw potatoes into balls with a French 
vegetable-cutter, sprinkle with salt, and cook, 
covered, in butter, shaking the pan to keep 
from burning. 

POTATOES A LA DELMONICO— II 

Peel and cut into small dice enough potatoes 
to make a quart. Butter a deep baking-dish, 
put in a layer of potatoes, sprinkle with salt, 
pepper, minced onion, and parsley and dot with 
butter. Repeat until the dish is full, having 
seasoning on top. Add milk nearly to cover 
and bake slowly for forty-five minutes. 

POTATOES A LA DUCHESSE— I 

Add to three cupfuls of hot mashed potatoes 
two tablespoonfuls of butter, salt, pepper, and 
grated nutmeg to season and the well-beaten 
yolks of four eggs. Mix thoroughly, shape into 
balls, put into a buttered baking-dish, brush 
with beaten egg, and brown in a brisk oven. 

POTATOES A LA DUCHESSE— II 

Put hot boiled potatoes through a potato-ricer, 
using enough to make a pint and a half. Beat 
in lightly with a fork the yolks of two eggs 



336 Wa^B to Cook iDotatoes 435 

well beaten with salt and pepper to taste, a 
tablespoonful of butter melted, and two table- 
spoonfuls of milk or cream. Beat until smooth 
and creamy, then fold in the stiffly beaten 
whites. Heat thoroughly and serve, or put 
into a buttered baking-dish and bake until 
well puffed and brown. 

POTATOES A LA DUCHESSE— III 

Put through a potato-ricer enough boiled po- 
tatoes to make two cupfuls. Add two table- 
spoonfuls of butter, a pinch of salt, and the 
yolks of two eggs slightly beaten. With a 
pastry bag and tube shape into roses or nests 
on a buttered tin sheet. Brush with a beaten 
egg beaten with a teaspoonful of cold water and 
brown in a hot oven. 

POTATOES A LA DUCHESSE— IV 

Mix together a pint of mashed potatoes, the 
yolk of an egg well beaten and two tablespoonf uls 
each of melted butter and cream. Shape into 
a flat cake, cut into squares and put the squares 
on a buttered baking-pan, using a pancake 
turner. Sprinkle with grated Parmesan cheese 
and keep on ice until ready to bake. 

POTATOES A LA DUCHESSE— V 

Mix together a pint of mashed potatoes, one 
egg well beaten, three tablespoonfuls of cream 



436 1bow to Cooft lt)egetable6 

or milk, and salt, pepper, and butter to season. 
Shape into a flat cake, cut into squares or shape 
into balls, brush with milk or the beaten white 
of egg, and bake until brown. 

POTATOES A LA FRANCONIA 

Peel potatoes of equal size, parboil for ten 
minutes, drain, and put into the pan with a 
roast. Bake for forty minutes, basting with 
the drippings. Or, put into a baking-pan 
without meat and bake until soft, basting with 
melted butter, drippings, or bacon fat. The 
parboiling may be omitted. 

POTATOES A LA GENEVOISE 

Peel and shred four potatoes, drain thoroughly, 
sprinkle with salt and pepper. Butter small 
tin moulds, sprinkle with grated Parmesan 
cheese, and fill with alternate layers of potatoes 
and cheese. Pour over a little melted butter 
and bake for twenty-five minutes. 

POTATOES AU GRATIN— I 

Prepare Creamed Potatoes, cutting the po- 
tatoes into dice. Put into a buttered baking- 
dish, cover with buttered crumbs, and bake 
until brown. Grated cheese may be put in 
between layers of potatoes and on top. The 
crumbs may be omitted. Serve in the same 
dish. 



336 Mags to Gooh potatoes 437 

POTATOES AU GRATIN— II 

Prepare Creamed Potatoes, using enough 
potatoes to make a pint. Add to the sauce 
before mixing the yolks of two eggs well beaten. 
Put into a buttered baking-dish, sprinkle with 
crumbs and grated cheese, and brown in the 



POTATOES AU GRATIN— III 

Cook together two tablespoonfuls of butter 
and one of flour, add one cupful each of stock 
and cream or milk, and cook until thick, stirring 
constantly. Take from the fire, add four heaping 
tablespoonfuls of grated cheese, the yolks of 
four eggs well beaten, and salt and cayenne to 
taste. Slice cold boiled potatoes and arrange 
in a buttered baking-dish with alternate layers 
of the sauce, having sauce on top. Sprinkle 
with crumbs, dot with butter, and brown in the 
oven. 

POTATOES X LA HANOVER 

Peel and slice potatoes and cook until tender 
in stock nearly sufficient to cover. Season with 
salt and pepper. When the stock is nearly 
absorbed add two or three tablespoonfuls of 
butter and a little minced parsley. Mix 
thoroughly and serve. 

POTATOES A LA HARPER 
Cut a dozen boiled potatoes into thin slices 



438 1bow to Cooft IDeaetablcs 

and reheat with enough white stock or Cream 
Sauce to moisten. Add two tablespoofuls of 
minced parsley, half a cupful of butter, and 
pepper and salt to season. Shake the saucepan 
over the fire until the potatoes are thoroughly 
mixed with the sauce, then squeeze in the juice 
of a lemon and serve. 

POTATOES A LA HOLLANDAISE— I 

Peel and cut into dice enough potatoes to 
make three cupfuls. Soak in cold water for half 
an hour, then cook until soft in white stock to 
cover. Beat one-third of a cupful of butter to 
a cream, add a tablespoonful of lemon-juice and 
salt and red pepper to season. Drain the po- 
tatoes, add the sauce, cook for three minutes, 
then sprinkle with minced parsley and serve. 

POTATOES A LA HOLLANDAISE— II 

Melt four tablespoonfuls of butter, add salt, 
white pepper, and grated nutmeg to season and 
the juice of a lemon. Mix thoroughly, pour over 
boiled and drained new potatoes or old potatoes 
hashed, and serve. 

POTATOES A L'lTALIENNE 

Beat together two cupfuls of mashed potatoes, 
a tablespoonful of cream or butter, the yolks 
of two eggs, one cupful of white stock, and salt, 
pepper, and grated nutmeg to season. Put into 



336 TKflaiss to Cooft Ipotatocg 439 

a buttered baking-dish, sprinkle thickly with 
grated Parmesan cheese, and bake for half an 
hour. 

POTATOES X LA MAITRE D'HOTEIy— I 

Peel and slice eight boiled potatoes and put 
into a saucepan with two tablespoonfuls of 
butter and a cupful of stock. Simmer slowly 
for fifteen or twenty minutes, stirring constantly, 
then add a tablespoonful of butter, and salt, 
pepper, minced parsley, and lemon- juice to 
season. 

POTATOES A LA MAITRE D'HOTEL— II 

Peel and boil new potatoes or cut old pota- 
toes into dice. Drain, and pour over a Maitre 
d' Hotel Sauce to which the beaten yolk of an 
egg may be added. 

POTATOES A LA NANTAISE 

Put well-seasoned mashed potatoes into a 
buttered baking-dish, reserving four table- 
spoonfuls. Mix the reserved potatoes with the 
yolks of two eggs, a tablespoonful of butter, and 
a little milk. Cook for two or three minutes, 
take from the fire, and beat the potatoes in the 
baking-dish and fold in the stiffly beaten whites 
of three eggs. Spread the cooked mixture on 
top, sprinkle with crumbs, dot with butter, and 
bake for fifteen minutes. Serve in the baking- 
dish. 



440 Dow to Cooft IDegetablcs 

POTATOES A LA NAVARRAISE 

Peel large potatoes, cut into dice, fry in olive- 
oil, drain, sprinkle with salt, and serve. 

POTATOES A LA PARISIENNE— I 

Peel and cut potatoes into balls with a French 
vegetable-cutter. Boil in salted water Ox" steam 
until tender. Drain on a cloth and fry brown 
in deep fat. Sprinkle with salt and minced 
parsley and serve. 

POTATOES A LA PARISIENNE— II 

Cut from peeled raw potatoes enough balls to 
make a pint. Parboil for ten minutes in salted 
water, drain, saute in melted butter, and finish 
cooking in the oven, seasoning with butter and 
salt and sprinkling with minced parsley. 

POTATOES A LA POULETTE 

Peel and boil six or eight potatoes until nearly 
done. Drain, cool and cut into thick slices. 
Cook together a tablespoonful each of butter and 
flour, add a cupful of stock, and cook until thick, 
stirring constantly. Reheat the potatoes in the 
sauce, seasoning with salt, pepper, and minced 
parsley. Take from the fire and add the yolk 
of an egg beaten with a teaspoonful of lemon- 
juice and cold water. Heat until thick, but do 
not boil, and serve. 



336 Maisg to Cooft iPotatoes 441 

POTATOES A LA PROVENgALE 

Peel and slice the potatoes, wipe very dry 
and saute in oil. Cook slowly, adding a little 
minced garlic and onion towards the last. 
Finish cooking in the oven. Just before serving, 
drain and season with salt, minced parsley, and 
lemon-juice. 

POTATOES A LA RECTOR 

Peel and chop fine six raw potatoes. Saute in 
butter or bacon fat, seasoning with salt and 
pepper. Take from the fire, stir in the yolks of 
two eggs well beaten, sprinkle with minced 
parsley, and serve immediately. 

POTATOES A LA ROMA— I 

Mix together four boiled potatoes cut into 
dice, a tablespoonful each of minced onion and 
parsley, half a cupful of milk and salt and pepper 
to season. Put into a buttered baking-dish and 
spread with the yolk of an egg mixed with half 
a cupful of bread crumbs. Bake until brown and 
serve in the same dish. 

POTATOES A LA ROMA— II 

Season mashed potatoes liberally with minced 
onion, parsley, salt, pepper, and grated nutmeg. 
Add one-fourth pound of grated cheese, mix 
thoroughly, and put into a buttered baking-dish. 



442 ibow to CooF? \Degetable0 

Sprinkle with crumbs and grated cheese, dot 
with butter, and brown in the oven. 

POTATOES A LA ROUENNAISE 

Prepare according to directions given for 
Potatoes ^ la Duchesse — I, shape into balls, 
dip in fritter batter, and fry brown in deep fat. 
Sprinkle with salt and serve. 

POTATOES A LA ROYALE 

Mix together one pint of hot mashed potatoes, 
half a cupful of cream or milk, two tablespoonf uls 
of butter, and salt and pepper to season. Fold 
in the stiffly beaten whites of four eggs, turn 
into a buttered baking-dish, smooth with a 
knife, and brush with the beaten yolk of one egg. 
Bake for ten or fifteen minutes. 

POTATOES A LA SARANAC 

Cut peeled and sliced raw potatoes into strips 
and fry until half done. Drain, put into a 
shallow baking-dish with a little clarified butter, 
and finish cooking. Season with salt, minced 
parsley, and onion- juice. 

POTATOES A LA VIENNE— I 

Peel, boil, and mash eight potatoes. Add 
two tablespoonfuls of butter, the yolks of three 
eggs well beaten, one fourth cupful of cream and 



336 TlCla^s to Coolft Ipotatoes 44.^ 

half a cupful of grated Parmesan cheese. Season 
with salt and pepper and shape into rolls on a 
floured pastry board. Brush with beaten egg 
and bake golden brown. 

POTATOES A LA VIENNE— II 

Cut potato balls from raw potatoes and 
parboil in salted water. Mix together four table- 
spoonfuls of stale bread-crumbs, two tablespoon- 
fuls of grated cheese, a tablespoonful of minced 
parsley, and salt and pepper to season. Drain 
the potatoes, dip in beaten egg, then in the 
cheese mixture, and fry in deep fat. 

POTATOES A LA VIENNE— III 

Peel and slice a dozen potatoes and put into 
a buttered baking-dish in layers, seasoning with 
salt, pepper, grated nutmeg, and grated cheese. 
Moisten with veal or chicken stock, sprinkle with 
cheese and crumbs, dot with butter, and bake 
for forty minutes, basting occasionally with 
stock. 

LEFT-OVERS 
BROWNED POTATOES 

Cut cold boiled potatoes into thin slices and 
put into a buttered baking-pan in a hot oven, 
turning once. 



444 Ibow to Cooft lt)egetablc6 

BAKED MASHED POTATOES 

Mix together two cupfuls of cold mashed 
potatoes, two tablespoonfuls of melted butter, 
one cupful of milk, the yolks of two eggs, and 
salt and pepper to season. Fold in the stiffly- 
beaten whites, and put into a buttered baking- 
dish and bake until well puffed and brown. 

BAKED CREAMED POTATOES— I 

Cut into dice two cupfuls of cold boiled po- 
tatoes and put into a shallow baking-pan with 
enough milk or cream to cover. Cook gently 
until nearly all the liquid is absorbed. Mix 
together a tablespoonful of butter, a teaspoonful 
each of minced parsley and salt, and a pinch of 
pepper. Add a little celery salt if desired. Heat 
thoroughly, pour over the potatoes, and serve. 

BAKED CREAMED POTATOES— II 

Peel and chop cold boiled potatoes and reheat 
in milk or cream to cover, seasoning with salt 
and pepper. When smooth and creamy add a 
tablespoonful of butter, put into a buttered 
baking-dish, cover with crumbs, dot with butter, 
and bake until brown. 

BAKED HASHED POTATOES 

Fill a buttered baking-dish with cold cooked 
potatoes, cut into dice, season with salt and 
pepper, add a tablespoonful of butter broken 



336 Wa^e to Coofi lPotatoc6 445 

into bits, and pour over a cupful of warm milk. 
Sprinkle with flour and bake, covered, for half 
an hour, then uncover and brown. 

POTATO CAKES— I 

Shape into small fiat cakes cold mashed 
potato and put on a buttered pan. Spread with 
butter, bake for twenty minutes, and serve. Or, 
saute in butter, drippings, or bacon fat. 

POTATO CAKES— II 

Shape cold well-seasoned mashed potatoes 
into cakes, dredge with flour, and fry brown in 
lard or drippings. 

POTATO CAKES— III 

Add two well-beaten eggs to three cupfuls of 
cold mashed potatoes. Beat thoroughly, shape 
into small flat cakes, dredge with flour, and saute 
in butter. 

DELMONICO CREAM ROLL 

Mix together a pint each of Cream Sauce and 
cold cooked chopped potatoes, seasoning with 
salt and celery salt, or onion-juice. Turn into 
a buttered frying-pan and cook, covered, until 
the sauce is nearlv absorbed, fold like an omelet 
and serve, but do not allow the potatoes to 
brown. 



446 1bOW to COOh VCQCtabiCB 

POTATO CROQUETTES 

Season cold mashed potatoes with pepper, 
salt, and grated nutmeg. Beat to a cream, 
allowing a teaspoonful of melted butter to 
each cupful of potato. Add two or three well- 
beaten eggs and a little minced parsley. Shape 
into croquettes, dip in egg and crumbs, and fry- 
in deep fat. 

ESCALLOPED POTATOES— I 

Slice cold boiled potatoes and put into a 
buttered baking-dish in layers alternating with 
crumbs and bits of butter. Have crumbs and 
butter on top. Pour in a cupful or more of 
well-seasoned white stock and bake for twenty 
mintues. 

ESCALLOPED POTATOES— II 

Slice enough cold boiled potatoes to make a 
quart. Season with salt, pepper, and minced 
parsley, put into a buttered baking-dish and 
pour over a cupful of White or Cream Sauce. 
Cover with buttered crumbs and bake until 
brown. 

ESCALLOPED POTATOES— III 

Put cold boiled potatoes cut fine into a but- 
tered baking-dish with alternate layers of Cream 
Sauce, having sauce on top. Cover with crumbs, 
bake for twenty minutes and serve in the same 



336 Tttaags to Cook IPotatoes 447 

dish. Or put the potatoes into the baking-dish, 
seasoning with salt, pepper, and minced parsley, 
pour over the sauce, and bake for fifteen minutes. 

ESCALLOPED POTATOES AND EGGS 

Slice thinly four cold boiled potatoes and six 
hard-boiled eggs. Put a layer of potatoes 
into a buttered baking-dish, sprinkle with salt 
and pepper, cover with a layer of eggs, and 
repeat until the dish is full, having potatoes on 
top. Pour over two cupfuls of thin Cream 
or White Sauce, cover with buttered crumbs, 
and sprinkle with grated cheese if desired. Bake 
until the crumbs are brown. Freshly boiled 
potatoes may be used in the same way. 

FRIED POTATOES— I 

Cut cold boiled potatoes into thin slices and 
saute in pork or bacon fat, turning once. Serve 
with Cream or White Sauce if desired. 

FRIED POTATOES— II 

Chop cold boiled potatoes very fine, season 
with pepper and salt, and fry in butter, or 
drippings, stirring constantly. 

FRIED POTATOES— III 

Cut cold boiled potatoes into slices, dredge 
with seasoned flour, and saut^ in butter, turning 
once. They will be very crisp. 



448 Ibow to Cook IDcgetables 

GERMAN FRIED POTATOES 

Slice cold boiled or baked potatoes, and saute 
brown in butter or pork fat. Season with salt 
and pepper to taste. They will fry better if they 
are dredged with fiour. 

FRIED POTATO BALLS 

Cut balls from cold boiled potatoes, using a 
French vegetable-cutter. Brown in hot fat. 

DEVILED FRIED POTATOES 

Chop fine a small onion and fry it in butter, 
with cold boiled potatoes, sliced thin or chopped. 
Sprinkle with salt, cayenne, and dry mustard, 
and serve very hot. 

POTATOES SAUTE— I 

Cut cold boiled potatoes into thin slices, and 
saut6 in butter, seasoning with salt and pepper. 
Shape into an oblong roll, and cook very slowly 
until brown. Take up carefully. 

POTATOES SAUTE— II 

Peel and cut fine a dozen cold boiled potatoes, 
and fry brown in melted butter, seasoning 
with salt and pepper. Drain, add a tablespoon- 
ful each of minced parsley and fresh melted 
butter, and serve. 



336 Mags to Cook ipotatoes 449 

POTATO FRITTERS 

Make a batter of one cupful of flour, two- 
thirds cupful of milk, two eggs well beaten, 
and salt and pepper to season. Cut cold boiled 
potatoes into thin slices, sprinkle with salt, 
pepper, and onion-juice, dip in the batter, fry 
in deep fat, and drain. 

HASHED POTATOES 

Butter a frying-pan and put into it cold boiled 
potatoes, chopped fine. Sprinkle with salt, dot 
with butter, and moisten with stock, or water. 
Cover, and cook slowly until the liquid is nearly 
absorbed. Do not allow it to brown. 

HASHED BROWNED POTATOES— I 

Chop fine a very small onion, fry it in butter, 
add a tablespoonful of flour, and cook smooth. 
Add a cupful of stock and cook until thick, 
stirring constantly. Add a quart of cooked 
potatoes cut into dice and salt and pepper to 
season. Cook slowly until the sauce is nearly 
absorbed, then turn into a frying-pan, in which 
a tablespoonful of butter is hissing hot. Cook 
slowly until brown on the bottom, and turn out 
carefully. The onion may be omitted. 

HASHED BROWNED POTATOES— II 

Cut cold boiled potatoes into dice, season 
with salt and pepper, and mix thoroughly with 
29 



4SO 1bow to Cook lt)egetable6 

enough melted butter to moisten. Crowd them 
together into half of the frying-pan, and cook 
slowly for fifteen minutes without stirring. 
A little cream may be added if desired. They 
will stick together, and can be turned on a 
platter like an omelet. Use more butter, if 
necessary, A little onion- juice or minced 
parsley may be added to the seasoning. 

HASHED BROWNED POTATOES— III 

Chop fine cold boiled potatoes, and mix 
thoroughly with salt pork fat. Turn into a fry- 
ing-pan, and cook for five minutes, stirring 
constantly, then cook slowly without stirring, 
until brown underneath. Fold like an omelet, 
and serve on a hot platter. 

HASHED AND BROWNED POTATOES IN 
CREAM SAUCE 

Cream together two tablespoonfuls of butter, 
and two of flour. Add a slice each of onion and 
carrot, two sprigs of parsley, a teaspoonful of 
salt, and a pinch of pepper. Add a pint of milk 
and cook until thick, stirring constantly. Sim- 
mer for five minutes. Season the potatoes 
with salt and pepper, put into a buttered bak- 
ing-dish, and strain the hot sauce over them. 
Sprinkle with crumbs, dot with butter, bake 
for twenty minutes, and serve in the same 
dish. 



336 Mags to Cooft potatoes 451 

LYONNAISE POTATOES— I 

Slice a small onion, and fry in butter. Add 
three cold boiled potatoes sliced, and sprinkle 
with salt and pepper. Stir until well mixed, 
then let stand until brown on the under side. 
Two tablespoonfuls of brown stock and a tea- 
spoonful or more of minced parsley may be 
added. 

LYONNAISE POTATOES— II 

Fry a tablespoonful of chopped onion in a 
tablespoonful and a half of butter. Cook 
separately, in two tablespoonfuls of butter, two 
cupfuls of sliced cold boiled potatoes. When 
the potatoes have absorbed the butter, add the 
onion and butter, and a heaping teaspoonful of 
minced parsley. Mix thoroughly, and serve. 

POTATO OMELET 

Cut cold boiled potatoes into small dice and 
reheat in a Cream Sauce, using only enough 
sauce to moisten. Put a tablespoonful of butter 
into a frying-pan, and turn the potatoes into it. 
Cook slowly until well browned on the bottom, 
and turn out carefully. 

POTATO PUFF 

Beat to a cream two cupfuls of cold mashed 
potatoes and two tablespoonfuls of melted 
butter, add the yolks of two eggs beaten with 



452 tbow to Coo?i DCQCtablce 

SL cupful of cream or milk, and salt and pepper to 
season. Fold in the stiffly beaten whites, pour 
into a buttered baking-dish, and bake until 
well puffed and brown. 

POTATO PUFFS 

Grate three cold boiled potatoes, add a pinch 
of salt, half a cupful of milk, one tablespoonful 
of minced parsley, and two eggs well beaten. 
Add enough flour to make a batter that will 
drop from the spoon, sifting half a teaspoon- 
ful of baking-powder with the flour. Drop by 
spoonfuls into deep fat and fry brown. 

POTATO RISSOLES 

Mix a pint of cold mashed potatoes with two 
well-beaten eggs, seasoning with salt and pepper. 
Shape into small egg-shaped balls, dip in crumbs, 
then in beaten egg, then in crumbs, and sautd 
in smoking hot beef dripping, or bacon fat, turn- 
ing as needed. Drain and serve. 

POTATOES IN CHICKEN GRAVY 

Chop cold boiled potatoes fine, season with 
salt, pepper, and melted butter, and reheat 
with enough chicken gravy to moisten. Becha- 
mel Sauce, or any other kind of gravy may be 
used instead. 

POTATOES AND CABBAGE 

Cut three slices of salt pork into dice, fry crisp. 



336 Wi^^s to Cooft Ipotatoes 453 

and reheat with it equal parts of cold cooked 
cabbage and potatoes cut fine. 

POTATOES WITH WHITE SAUCE 

Reheat sliced cooked potatoes in Cream Sauce, 
seasoning with salt, pepper, grated nutmeg, 
minced chives, and parsley. 

STEWED POTATOES— I 

Peel and slice cold boiled potatoes, and reheat 
with nearly enough water to cover. Season 
with salt, pepper, and grated nutmeg and a 
tablespoonful of butter. Cover and cook, 
until nearly all the liquid has been absorbed, 
then add four tablespoonfuls of butter broken 
into bits, and a tablespoonful of minced parsley. 
Shake the pan until the sauce is creamy, and 
serve. 

STEWED POTATOES— II 

Slice thin cold boiled potatoes and reheat with 
enough milk to moisten, adding pepper, salt, 
and minced parsley to season and two or three 
tablespoonfuls of butter. Bring to the boil, 
stirring constantly, take from the fire, season 
with lemon-juice, and serve. 

STEWED POTATOES— III 

Peel and cut into dice cold baked potatoes, 
and reheat in a Cream Sauce. 



454 Ibow to Cook iDegetables 

STEWED POTATOES— IV 

Cut into dice enough cold cooked potatoes to 
make a quart. Season with salt and pepper, add 
a pint of stock, and simmer for fifteen minutes. 
Then add one tablespoonful each of butter and 
minced parsley, and a teaspoonful of lemon- 
juice. Simmer for two or three minutes, and 
serve. 

STEWED POTATOES— V 

Chop cold boiled potatoes very fine and sea- 
son with salt. Put into a double boiler with a 
tablespoonful of butter, and enough milk to 
reach to the height of the potatoes. Cover 
and cook for an hour, stirring occasionally. 

STEWED POTATOES— VI 

Cut cold boiled potatoes into dice, and put 
into a saucepan with milk to cover. Cook 
slowly, until the potatoes have absorbed nearly 
all the milk. To a pint of potatoes, add a table- 
spoonful of butter, and salt, pepper, and minced 
parsley to taste. 

SAVORY STEW OF POTATOES 

Slice three onions into a quart of milk and 
simmer for twenty minutes. Strain the milk, 
and thicken it with a tablespoonful each of 
butter and flour, cooked together. Add a 
tablespoonful of minced parsley, and two cupfuls 






336 THaa^s to Cooft potatoes 455 

of sliced cold boiled potatoes. Season with pep- 
per and salt, pour into a buttered baking-dish, 
sprinkle with crumbs, and bake until brown. 

SURPRISE POTATO BALLS 

Make cold mashed potatoes into balls with a 
teaspoonf ul of minced, and highly seasoned, meat 
in the centre of each one. Dip the balls in 
melted butter, and brown in the oven. 

POTATOES A LA BOURGEOISE 

Peel and chop cold boiled potatoes, season 
with salt, add two or three tablespoonfuls of 
butter, and enough cream to moisten, bring to 
the boil, simmer for ten minutes, and serve. 

POTATOES A LA BRETONNE 

Peel, and cut into dice, cold boiled potatoes, 
and reheat in melted butter with two chopped 
onions, and salt and pepper to season. When 
slightly brown, drain off the butter, and add half 
a cupful or more of beef gravy and enough stock 
to moisten. Bring to the boil, season with 
minced parsley, and serve, 

POTATOES A LA CREME 

Cut into thin slices enough cold boiled potatoes' 
to make a pint. Put into a saucepan with a 
tablespoonful of salt, a tablespoonful each of 
butter and lemon-juice, and pepper and grated 



45<5 Ibow to Gooft IDegetables 

nutmeg to season. Pour over half a cupful of 
cream or a thin Cream Sauce, cover the pan, and 
shake over the fire for eight or ten minutes. 

POTATOES X LA COLBERT 

Cut cold boiled potatoes into dice, season with 
salt and pepper, and cook for ten minutes in 
Espagnole Sauce, Add a little water if the sauce 
is too thick. Add two or three tablespoonfuls 
of butter, season with minced parsley, and serve. 

POTATOES A LA DUCHESSE 

Grate five cold cooked potatoes. Sift together 
five tablespoonfuls of flour, a teaspoonful of salt, 
and a pinch of baking-powder. Mix with the 
potatoes and add half a cupful of milk, and two 
well-beaten eggs. Mix thoroughly, drop by 
spoonfuls into deep fat, and fry brown. 

POTATOES A L'EMPRESS 

Chop coarsely cold boiled potatoes and put into 
a baking-dish. Season with salt, pepper, and 
dots of butter. Fill with milk or cream and 
let stand for two or three hours. Put the 
dish into a pan of hot water in the oven. Heat 
thoroughly, and serve in the same dish. 

POTATOES A LA LONDON 

Sautd thin slices of cold boiled potatoes until 
brown and put on each slice a thin slice of hard- 



330 llClass to dooft ipotatoes 457 

boiled egg. Pour over a sauce made of a cupful 
of water and two tablespoonfuls of flour, cooked 
in butter, seasoning with salt, pepper, vinegar, 
and minced parsley. 

POTATOES A LA PRINCESS 

Pack cold well-seasoned mashed potatoes into 
a shallow buttered pan and cut into strips. Dip 
in melted butter, then into beaten egg, and 
brown in the oven. Or, dip in egg and sprinkle 
with crumbs or grated cheese. 

POTATOES A LA PROVENCE 

Slice six cold boiled potatoes and fry four 
sliced onions in butter. Mix with one cupful 
of milk, one egg well beaten, four tablespoonfuls 
of flour, and a tablespoonful of minced parsley. 
Put into a buttered baking-dish, add enough 
milk nearly to cover, sprinkle with crumbs, 
minced parsley, and grated nutmeg, and bake 
until brown. 



SIXTY-THREE WAYS TO COOK 
SWEET POTATOES 

BOILED SWEET POTATOES 

Clean thoroughly, cover with boiling water, to 
which a little salt may be added, boil until soft, 
drain, peel, and serve. They may be peeled 
before boiling. Or, cover with hot water, boil 
until done, dry in the oven, and peel just before 
serving. 

BAKED SWEET POTATOES— I 

Split lengthwise and steam or boil until nearly 
done. Drain and put into a baking-dish, fiat 
side down, seasoning each one with pepper, salt, 
and sugar. Dot with butter and bake brown, 
basting with butter, or wash and trim and bake 
in a moderate oven until soft. They may be par- 
boiled before baking. Serve in the skins. 

BAKED SWEET POTATOES— II 

Boil, peel and slice lengthwise three large sweet 

potatoes. Arrange in layers in a buttered 

baking-dish, sprinkling each layer with sugar 

and bits of butter. Have sugar and butter 

458 



63 TKHass to Coolft Sweet potatoes 459 

on top, and bake until brown. Or, sprinkle each 
layer with crumbs and bits of butter. Half a 
cupful of boiling water may be added if the 
potatoes are too dry, and the butter may be 
omitted, 

MASHED BAKED SWEET POTATOES 

Bake until soft, peel, and mash. Season with 
salt, pepper, and butter and beat until light. 
Serve immediately. 

STUFFED BAKED SWEET POTATOES 

Cut baked sweet potatoes into halves length- 
wise, scoop out the centre and mash fine. Season 
with salt, pepper, butter, onion- juice, mace, and 
minced parsley. Fill the shells, brush with 
beaten egg, and brown in the oven. 

BROWNED SWEET POTATOES 

Boil sweet potatoes until soft in salted water 
to cover. Drain and mash, seasoning with 
butter, pepper, and salt. Put into a serving- 
dish, dot with butter, and bake until brown. 

BUTTERED SWEET POTATOES 

Slice or quarter peeled and boiled sweet po- 
tatoes and spread each piece thickly with butter. 
Put into the oven until the butter is melted and 
sizzling hot. 



46o IbOW to CoOlft VCQCtnblCB 

BROILED SWEET POTATOES 

Peel steamed sweet potatoes and slice half an 
inch thick. Dip in seasoned melted butter and 
broil. Raw potatoes may be used. 

SWEET POTATO BALLS 

Mix together two cupfuls of hot mashed sweet 
potatoes, three tablespoonfuls of butter, salt 
and pepper to season, and one egg well beaten. 
Shape into small balls, dredge with flour or dip 
in egg and crumbs, and fry in deep fat. If the 
potatoes are very dry they may be moistened 
with milk. 

SWEET POTATO CROQUETTES— I 

Prepare according to directions given for 
Mashed Baked Sweet Potatoes. Shape into 
croquettes, dip in egg and crumbs, and fry in 
deep fat. 

SWEET POTATO CROQUETTES— II 

Mix together two cupfuls of hot mashed 
sweet potato, a tablespoonful each of butter and 
milk or cream, and the well-beaten yolks of two 
eggs. Season with salt and pepper, cool, shape 
into croquettes, dip in egg and crumbs or in egg 
only, and fry in deep fat. Or, use two table- 
spoonfuls of cream and a teaspoonful each of 
butter and minced parsley, seasoning with salt 
and grated nutmeg. 



63 Wia^s to Cooh Sweet ipotatoe^ 461 

SWEET POTATO CROQUETTES— III 

Mix one pint of mashed sweet potatoes with 
one-half cupful of boiling milk. Add two table- 
spoonfuls of butter, a pinch of salt, and one egg 
well beaten. Cool, shape into croquettes, dip in 
egg and crumbs, and fry in deep fat. They may 
be prepared according to directions given for 
almost any Potato Croquettes. 

SWEET POTATO CROQUETTES— IV 

Mix together two cupfuls of mashed sweet 
potatoes, three tablespoonfuls of butter, one 
tablespoonful of cream, the yolks of two eggs, 
and salt and sugar to season. Cool, shape into 
croquettes, dip in egg and crumbs, and fry in 
deep fat. Serve with Veloute Sauce. 

SWEET POTATO AND CHESTNUT 
CROQUETTES 

Mix together two cupfuls of mashed sweet 
potato, and one cupful of chopped cooked 
chestnuts. Add two tablespoonfuls each of 
butter and cream, two eggs well beaten, and 
pepper and salt to season. Cool, shape into 
croquettes, and keep on ice until ready to fry in 
deep fat. 

SWEET POTATO AND ALMOND CRO- 
QUETTES 

Bake sweet potatoes, split and scrape out the 



462 Ibow to Cook IDegetables 

pulp, using enough potatoes to make a pint. 
Add two tablespoonfuls of butter, a teaspoonful 
of salt, one egg well beaten and three tablespoon- 
fuls of blanched almonds, chopped fine and 
pounded smooth. Add enough hot milk or cream 
to make a stiff paste. Cool, shape into cro- 
quettes, dip in egg and crumbs and fry in deep 
fat. 

CREAMED SWEET POTATOES 

Boil, peel, and mash sweet potatoes and put 
through a sieve. Beat to a cream with hot milk, 
seasoning with salt, pepper, and butter. Pour 
into a buttered baking-dish, cover, and bake 
until it begins to brown, then uncover, brush 
with beaten egg, and bake to a glaze. Serve 
immediately. 

SWEET POTATO CONES 

Peel, boil, and mash four sweet potatoes, season 
with salt and pepper and add a tablespoonful 
each of butter and milk. Shape into cones, place 
carefully in a buttered pan, brush with beaten 
egg, and brown in the oven. 

SWEET POTATOES IN CASSEROLE 

Put one-fourth of a cupful of butter and two 
tablespoonfuls of sugar into a casserole. When 
hissing hot cover with peeled sweet potatoes, cut 
into thin slices lengthwise. Season with salt and 
pepper and cover with another layer of potatoes. 



63 Mase to Cook Sweet poUtocs 463 

Moisten with boiling water, cover, and cook until 
nearly done, then uncover and brown. Serve 
in the casserole. 

CANDIED SWEET POTATOES— I 

Peel and slice lengthwise four large sweet 
potatoes. Put into a covered saucepan with a 
tablespoonful of butter, salt and pepper to season, 
and enough water to moisten. Steam until 
tender, drain, and put into a buttered baking-dish. 
Pour over one cupful of New Orleans molasses 
and bake until the molasses candies on the 
potatoes. Serve in the same dish. 

CANDIED SWEET POTATOES— II 

Boil four large sweet potatoes, drain, peel, and 
slice lengthwise. Put half the potatoes into 
a buttered baking-dish and sprinkle with brown 
sugar, cinnamon, and bits of butter. Put in the 
rest of the potatoes, sprinkle with sugar and 
cinnamon, and dot liberally with butter. Pour 
over half a cupful of water and bake until brown. 
Serve in the same dish. 

ESCALLOPED SWEET POTATOES— I 

Boil sweet potatoes, then peel and cut into 
half-inch slices. Put a layer into a buttered 
baking-dish, dredge with a pinch of flour, two 
teaspoonfuls of sugar, and cover with small 
lumps of butter. Repeat, pour over enough 



464 f)ow to Cooft IDegetables 

water or stock to moisten, and bake for fifteen 
or twenty minutes. 

ESCALLOPED SWEET POTATOES— II 

Steam until tender, peel and slice and put into 
a buttered baking-dish in layers, sprinkling 
each layer with a tablespoonful of sugar and 
bits of butter. Pour over a cupful of cream or 
milk and brown in the oven. 

ESCALLOPED SWEET POTATOES— III 

Peel and slice thin. Put a layer of potatoes in 
a shallow buttered baking-dish and season with 
salt, sugar, and dots of butter. Repeat until the 
dish is full, having sugar and butter on top. 
Add water or milk nearly to cover and bake very 
slowly until done. 

ESCALLOPED SWEET POTATOES— IV 

Peel, boil, and mash sweet potatoes, season 
to taste, put into a buttered baking-dish, sprinkle 
with crumbs and sugar, and bake for fifteen 
minutes. 

ESCALLOPED SWEET POTATOES— V 

Peel and slice raw potatoes very thin. Put into 
a buttered baking-dish in layers, seasoning each 
layer with salt, pepper, and bits of butter, and 
sprinkling with flour. Pour over enough milk 
to moisten, and bake for forty minutes. 



63 Mags to Cooft Sweet potatoes 465 

ESCALLOPED SWEET POTATOES WITH 
BACON 

Slice cooked sweet potatoes and put into a 
baking-dish in layers, alternating with chopped 
bacon. Cover with crumbs, moisten with milk 
or water, and bake, covered, for half an hour, 
then uncover and brown. 

ESCALLOPED WHITE AND SWEET 
POTATOES 

Put mashed and seasoned white and sweet 
potatoes into alternate layers in a buttered 
baking-dish. Score the top deeply, pour over 
melted butter, and bake brown. 

FRIED SWEET POTATOES— I 

Cut boiled sweet potatoes into slices lengthwise 
and saut^ in seasoned butter or drippings or 
pork fat. Season with salt, pepper, and sugar. 

FRIED SWEET POTATOES— II 

Peel and slice sweet potatoes, making the 
slices a quarter of an inch thick. Fry slowly 
until soft, then drain, plunge into boiling fat, 
and cook until brown. 

FRIED SWEET POTATOES— III 

Boil sweet potatoes until nearly done, drain, 
cool, peel, and cut into quarters. Dredge with 
seasoned flour and fry brown in fat to cover. 
30 



466 Ibow to CooFi IDegetables 

FRIED SWEET POTATOES— IV 

Peel and slice large sweet potatoes and soak 
for half an hour in salted water. Saut6 in hot 
lard. Boiled sweet potatoes can be used the 
same way. Sprinkle with sugar before serving. 
Equal quantities of white and sweet potatoes 
may be used. 

FRENCH FRIED SWEET POTATOES 

Boil sweet potatoes until nearly done, drain, 
peel, and cut lengthwise. Put into a frying- 
basket and fry in deep fat. Drain, sprinkle 
with salt, and serve. Raw. potatoes may be 
used if cooked very slowly. 

SWEET POTATO FRITTERS 

Rub through a colander boiled sweet potatoes 
to make two cupfuls. Add one teaspoonful 
of melted butter, two tablespoonfuls each of 
cream and flour, and three eggs well beaten. 
Drop by spoonfuls into deep fat and fry brown. 
Or, shape into small flat cakes, dredge with flour, 
and fry brown in butter or dip in molasses then 
in flour and fry. For the sauce, cream together 
three tablespoonfuls of butter and two of sugar. 
Pour over half a cupful of Claret brought to the 
boil with a pinch of grated nutmeg. Cook in a 
double boiler until foamy and serve immediately. 
The sauce is poured over each fritter as it is 
served. If dipped in molasses, ^they will require 
no sauce. 



63 limaiss to aook Sweet potatoes 467 

SWEET POTATOES AND APPLES 

Peel and slice boiled sweet potatoes and put 
into a buttered baking-dish in layers, alternating 
with a layer of strained apple-sauce. Sprinkle 
each layer of potatoes with a little sugar and 
dot with butter. Repeat until the dish is full, 
having potatoes, sugar, and butter on top. 
Bake for an hour or more and serve very hot in 
the same dish. 

GLAZED SWEET POTATOES 

Wash and peel half a dozen sweet potatoes, 
and parboil in salted water. Drain, split 
lengthwise, and put into a buttered pan. Make 
a syrup of half a cupful of sugar and four table- 
spoonfuls of water. Add a heaping tablespoon- 
ful of butter, or more if desired, and baste the 
potatoes with the syrup. Bake for fifteen 
minutes, basting two or three times. 

MASHED SWEET POTATOES— I 

Boil, drain, and mash the potatoes, season with 
salt, pepper, and butter, and add enough hot 
milk to moisten. Put into a buttered baking- 
dish, brush with beaten egg, and brown in the 
oven. Tomato Sauce may be served with it. 
Or, omit the egg and serve with a border of 
chops. 

MASHED SWEET POTATOES— II 
Boil sweet potatoes until soft in boiling salted 



468 lbow to dooft Degetables 

water to cover. Drain, peel, and put through 
a potato-ricer. Season liberally with butter, 
sprinkle with salt, and moisten with boiling milk 
or cream. Beat until light and serve. 

PUREE OF SWEET POTATOES 

Boil, peel, and mash five sweet potatoes. Mix 
with two eggs well beaten, a heaping table- 
spoonful of butter, a tablespoonful of brown 
sugar, a pinch of cinnamon, and enough milk 
to moisten. Put into a buttered baking-dish 
and bake until brown. 

SWEET POTATO PATTIES 

Mix together one pint of boiled, mashed sweet 
potatoes, two eggs, two tablespoonfuls of flour, 
and enough milk to make a batter that will drop 
from the spoon. Fry by spoonfuls on a griddle, 
turning once. 

SWEET POTATO PUFF 

Beat together two cupfuls of mashed sweet 
potatoes, two tablespoonfuls of melted butter, 
three eggs well beaten, one cupful of milk, and 
salt and pepper to taste. Beat hard and bake 
in a buttered baking-dish. 

SWEET POTATO PUFFS 

Steam, peel, and mash six potatoes, adding a 
pinch of salt, two tablespoonfuls of butter, and 



63 Mass to Cook Sweet potatoes 469 

one of sugar. Fill a buttered baking-dish, 
brush with the white of an egg, and bake in a 
quick oven. 

ROASTED SWEET POTATOES— I 

Peel sweet potatoes of equal size and put into 
the pan with a roast or fowl an hour before 
taking up. Split if too large. Baste with the 
drippings. They may be parboiled before 
baking. 

ROASTED SWEET POTATOES— II 

Parboil, then bake until done. Or, boil until 
nearly done, then peel and bake brown, basting 
several times with seasoned melted butter. 

STEAMED SWEET POTATOES 

Peel the potatoes and steam until done, then 
put into a serving-dish with salt and pepper to 
season and a few bits of butter. Serve as soon as 
the butter is melted. 

SWEET POTATO SOUFFLE 

Cook together three tablespoonfuls each of 
butter and flour, then add half a cupful of boiling 
milk and cook until thick, stirring constantly. 
Mix with half a cupful of mashed boiled sweet 
potatoes and add sugar to taste. Season with 
salt and powdered cinnamon and add the yolks 
of three eggs well beaten. Fold in the stiffly 



47° 1bow to Cooft IDegetables 

beaten white and bake until well puffed and 
brown. Pour over a tablespoonful of Sherry 
and serve. 

SOUTHERN SWEET POTATOES 

Steam until done, then peel and cut into thin 
slices. Boil together two cupfuls of sugar and 
one and one-half cupfuls of water, until it is a 
thick syrup. Take from the fire and stir into 
it two tablespoonfuls of butter. Put a layer 
of potatoes into a deep baking-dish, sprinkle 
with salt and cinnamon or nutmeg, then add an- 
other layer of potatoes and seasoning. When the 
dish is nearly full, pour in the syrup, dot with 
butter and bake very slowly for an hour or more, 
basting frequently with the syrup. Serve in the 
baking-dish. 

STEWED SWEET POTATOES— I 

Peel and split six sweet potatoes. Put into a 
saucepan, with a heaping tablespoonful of butter, 
one cupful of water and pepper and salt to season. 
Cook, covered, until the water is evaporated, 
then tincover and brown. 

STEWED SWEET POTATOES— II 

Peel, cut into dice, and soak in cold water for 
half an hour enough raw sweet potatoes to make 
a quart. Cover with boiling salted water and 
cook until they begin to break in pieces. Drain 
off half the water, add a cupful of milk and bring 



63 lOla^s to Cooft Sweet potatoes 471 

to the boil. Add a tablespoonful of butter 
rolled in flour, and salt, pepper, and minced 
parsley to season. Cook until smooth and thick, 
and serve. White potatoes may be cooked in 
the same way. 

SWEET POTATO SHELLS 

Split baked sweet potatoes lengthwise and 
press the pulp through a potato-ricer. Beat 
until smooth, seasoning with salt, butter, and 
cream. Fill the shells, using a pastry bag and 
star tube. Sprinkle with sugar and powdered 
cinnamon, reheat, and serve. 

SWEET POTATOES 1 L' ALABAMA 

Peel and quarter four boiled sweet potatoes. 
Put into a buttered baking-dish with a large 
lump of butter on each one. Sprinkle with 
brown sugar, add enough water to keep from 
burning and a little lemon- juice. Bake until 
brown, basting occasionally. 

SWEET POTATOES X LA CAROLINA 

Boil small sweet potatoes, peel and put into a 
vegetable dish. Sprinkle with salt, pour over 
melted butter, and serve. 

SWEET POTATOES A LA CREOLE 

Peel and split six sweet potatoes and put into 
a baking-dish, seasoning with salt, pepper, and 



472 Dow to CooFi IDcgetablcs 

bits of butter. Mix half a cupful of crumbs with 
one egg well beaten, spread over the potatoes, 
cover with milk, and bake in a moderate oven 
for an hour. 

SWEET POTATOES AU GRATIN 

Parboil, peel, and slice sweet potatoes, and put 
a layer into a buttered baking-dish, seasoning with 
salt, sugar, pepper, and dots of butter. Sprinkle 
with crumbs, dot with butter, and repeat until 
the dish is full, having crumbs and butter on top. 
Moisten with three or four tablespoonfuls of 
water and bake, covered, for half an hour, then 
uncover and brown. Or, prepare according to 
directions given for Potatoes au Gratin, using 
sweet potatoes. 

SWEET POTATOES X LA RICHMOND 

Peel and parboil small sweet potatoes, drain 
and bake brown, basting with melted butter. 
Sprinkle with salt and minced parsley and serve. 

SWEET POTATOES WARMED OVER— I 

Chop fine half of a small onion and fry it in 
butter with enough sliced cold boiled sweet 
potatoes to make a pint. When the potatoes 
are brown skim out and cook a tablespoonful of 
flour in the same fat. Add a cupful of stock and 
cook until thick, stirring constantly, and season- 
ing with salt and pepper. Take from the fire, add 



63 WiSL^e to Cooft Sweet potatoes 473 

the yolk of an egg well beaten, pour over the 
potatoes, and serve. 

SWEET POTATOES WARMED OVER— II 

Cut in slices and reheat in milk, seasoning 
with butter and salt, or saut^ in butter. Or, cut 
cold baked sweet potatoes into thin slices and put 
into an earthen dish, spreading each layer with 
butter and sprinkling with sugar. Put plenty 
of butter and sugar on the top and bake until 
brown. Add water to moisten if necessary. 

BAKED MASHED SWEET POTATOES 

Peel and mash four cold baked sweet potatoes. 
Mash and season with salt and pepper. Add 
one-fourth cupful each of butter and cream and 
beat until creamy. Put into a buttered baking- 
dish, and bake until brown. 

GLAZED SWEET POTATOES 

Cut cold boiled sweet potatoes into slices an 
inch thick and season with salt and pepper. 
Dip in melted butter, sprinkle with sugar, and 
bake for twelve or fifteen minutes. Moisten 
with water if necessary. 

ESCALLOPED SWEET POTATOES— I 

Slice cold boiled sweet potatoes and spread out 
on a shallow buttered pan. Bake for forty 
minutes, basting with melted butter and hot 



474 lbow to dooft vegetables 

water to which a tablespoonful of sugar may be 
added. 

ESCALLOPED SWEET POTATOES— II 

Peel cold boiled sweet potatoes and put into 
a buttered baking-dish in layers, seasoning each 
layer -with butter, sugar, and salt, Put a liberal 
amount of butter on top. Add enough water 
to moisten, cover, and bake until thoroughly 
heated. Take off the cover, brown, pour a little 
Sherry over the top, and serve. 

FRIED SWEET POTATOES— I 

Cut cold boiled sweet potatoes into inch slices, 
season with salt and pepper, and fry brown in 
salt pork fat, turning once. 

FRIED SWEET POTATOES— II 

Chop fine cold boiled sweet potatoes and saut^ 
in butter or drippings. An equal quantity 
of boiled white potatoes may be chopped and 
cooked with them. 

SWEET POTATOES SAUTE 

Slice cold boiled sweet potatoes in thin slices 
and fry in butter, seasoning with salt. Drain, 
sprinkle with minced parsley, and serve. 



NINETY WAYS TO COOK RICE 

BOILED RICE— I 

Wash one cupful of rice in several waters, rub- 
bing well with the hands. Drain, dry on a cloth, 
and boil for ten minutes in two quarts of boiling 
salted water. Drain, nearly cover with hot 
milk, and cook for ten minutes, covered, in a 
double boiler. Remove the cover and dry, toss- 
ing with a fork to allow the steam to escape. 

BOILED RICE— II 

Wash the rice in several waters, rubbing well 
with the hands. Dry thoroughly with a cloth, 
sprinkle very slowly into a kettle of salted water 
at a galloping boil and cook steadily for twenty 
minutes. Drain and dry for a few moments in 
the oven. Every grain will be separate. 

BOILED RICE— III 

Put one cupful of well-washed rice into a 
kettle with a teaspoonful of salt and a quart of 
cold water. Boil for fifteen minutes, drain, rinse 
in warm water, drain again, put into a double 
boiler without liquid, and cook, covered, for an 
hour. Or, use two and one-half cupfuls of cold 
water and let it simmer for an hour and a half. 
475 



476 1bow to Gooft \Dcgetablc6 

Then add one cupful of milk, mix thoroughly, 
and cook for an hour longer. 

BOILED RICE— IV 

Cover the rice with cold water, bring to the 
boil, cook for five minutes, drain, rinse in cold 
water, and cook in plenty of boiling salted water, 
then drain and dry. The Japanese cook rice 
in a covered saucepan with four times its bulk 
of water. 

BOILED RICE— V 

Cover a cupful of rice with a quart of cold 
water, add a teaspoonful of salt, and boil for ten 
minutes. Drain, put into a double boiler with 
two cupfuls of cold milk, and cook, covered, until 
the milk is absorbed. 

BOILED RICE— VI 

Put half a cupful of well-washed rice into a 
double boiler with a pint of cold water. Let 
stand for half an hour, then boil until nearly 
dry. Add a pinch of salt and a cupful of hot 
milk, and cook in a double boiler until the milk 
is absorbed. Uncover to dry a little before 
serving. 

BROILED RICE 

Mix two cupfuls of boiled rice with a beaten 
egg and two tablespoonfuls of thick Cream Sauce, 



IRincts Mai20 to Cooft IRice 477 

seasoning with salt, pepper, and onion-juice. 
Put into a shallow buttered dish, cool under a 
weight, cut into squares, and broil. 

BUTTERED RICE— I 

Boil a cupful of well-washed rice, according to 
directions previously given, adding the juice of 
a lemon to the water. Drain, put into a buttered 
baking-dish, moisten thoroughly with clarified 
butter, cover, and put into a moderate oven for 
twenty minutes. Or, saute boiled rice in butter, 
keeping the grains separate. A little minced 
onion may be fried with it. 

BUTTERED RICE— II 

Reheat boiled rice in melted butter, season 
highly with salt and paprika, and serve. Add 
minced parsley or chives if desired. 

BUTTERED RICE— III 

Cover half a pound of rice with cold salted 
water, bring to the boil, cook for five minutes, 
drain, rinse with cold water, drain again, cover 
with a cloth, and let stand in a warm place until 
swollen and soft. Melt and skim a cupful of 
butter, pour over the rice, and serve. 

RICE BORDER— I 

Boil a cupful of rice in chicken stock, drain, 
mix with a beaten egg and two tablespoonfuls of 



478 1bow to Cooft De^etables 

cream. Press into a buttered ring mould, turn 
out, brush with beaten egg, and brown in the 
oven. 

RICE BORDER— II 

Wash thoroughly one cupful of rice, cover 
with three cupfuls of cold water, and boil slowly 
for half an hour. Add two tablespoonfuls of 
butter, one tablespoonful of salt, and beat 
until smooth. Add two eggs well beaten, 
turn into a buttered border mould, and bake 
for ten minutes. Turn out on a serving-dish 
and fill the centre with curried meat or fish. 

RICE BORDER— III 

Boil one cupful of well-washed rice in a quart 
of stock, for fifteen minutes, uncover, then simmer 
very slowly for twenty minutes. Drain, season 
with salt and pepper, press into a buttered 
border mould, and bake for fifteen minutes. 
Turn out and fill the centre with creamed 
or curried chicken. 

RICE BALLS— I 

Mix a pint of cold boiled rice with a table- 
spoonful of lemon-juice and mould into small firm 
balls. Fry in deep fat, drain, sprinkle with 
powdered sugar, and serve. 

RICE BALLS— II 

Mix two cupfuls of boiled rice with two eggs 



IRfncts imiass to dooft TRfce 479 

well beaten, two tablespoonfuls of melted butter, 
and a little milk. Shape into balls, cover, and 
bake, covered, for fifteen minutes. Brush with 
the beaten yolk of egg, sprinkle with grated 
cheese, and brown. 

CURRIED RICE— I 

Boil a cupful of rice in salted water, drain, 
and mix with a chopped onion fried in butter 
and two teaspoonfuls of curry powder dissolved 
in a cupful of stock or gravy. 

CURRIED RICE— II 

Boil a cupful of well-washed rice in salted 
water with the juice of half a lemon. When the 
liquid is nearly absorbed, add three tablespoon- 
fuls of butter, rubbed to a smooth paste with a 
tablespoonful of curry powder. 

CURRIED RICE— III 

Mix a teaspoonful of curry paste or powder 
with stock and add it to a pound of well-washed 
rice which is simmering in stock to cover. Season 
with lemon- juice and serve. A chopped fried 
onion may be added. 

CURRIED RICE— IV 

Wash a cupful of rice in several waters and 
soak it for fifteen minutes in the last water, using 
barely enough to cover. Cover with a quart of 



48o tjow to Cooft tDcgetableg 

salted water in which a grated onion has been 
boiled and add a teaspoonful of curry powder 
rubbed to a smooth paste with a little water. 
Bake, covered, until the liquid is absorbed, 
pour over a little melted butter, and serve. 

RICE CROUSTADE 

Cook half a pound of well-washed rice in a 
quart of water, adding a tablespoonful of butter 
and pepper and salt to season. Boil until the 
rice is tender and dry and rub through a fine 
sieve. Shape into a border on a serving-dish, 
brush with melted butter and brown in the 
oven. 

CASSEROLE OF RICE 

Boil rice in chicken stock and press firmly 
into a mould. Turn out on a serving-dish, 
brush with the beaten yolk of an egg, sprinkle 
with grated Parmesan cheese, and brown in 
the oven. Serve with Tomato Sauce. 

RICE CROQUETTES— I 

Put two cupfuls of cold boiled rice into a dou- 
ble boiler with enough milk to soften. When soft 
add one teaspoonful each of butter and minced 
parsley, salt and pepper to season, and one egg 
well beaten. Cool, shape into croquettes, dip 
in crumbs, then in egg, then in crumbs, and fry 
in deep fat. Two teaspoonfuls each of butter 
and minced parsley may be used. 



•Wineti3 TKIlass to Cook IRice 481 

RICE CROQUETTES— II 

Cook half a cupful of well-washed rice in one 
cupful each of salted water and boiling milk. 
Add two teaspoonfuls of butter and one egg 
well beaten. Cool, shape into croquettes, dip 
in egg and crumbs, and fry in deep fat. 

RICE CROQUETTES— III 

Mix half a cupful of washed rice with half a 
cupful of boiling water and a pinch of salt. 
Cover and cook until the water is absorbed. 
Add a cupful of boiling milk and cook until the 
rice is soft. Take from the fire, add a teaspoon- 
ful of butter, and the yolks of two eggs. Cool, 
shape into balls, dip in crumbs, then in egg and 
crumbs, and fry in deep fat. 

RICE CROQUETTES— IV 

Cover a cupful of rice with cold water, cook 
until tender, drain, add a tablespoonful of 
butter, the yolks of three eggs, and a pinch of 
salt. Add a tablespoonful of flour if the mix- 
ture is not stiff enough. Add the stiffly beaten 
whites of the eggs, shape into croquettes, dip in 
egg and crumbs, and fry in deep fat. 

RICE CROQUETTES— V 

Reheat two cupf uls of boiled rice with a little 
very thick Cream Sauce and add the beaten 
yolk of an egg, tv/o tablespoonfuls of grated 
31 



482 tbow to Cooft IDegctables 

cheese, and salt and pepper to season. Cool, 
shape into croquettes, dip in crumbs, then in 
beaten egg, then in crumbs, and fry in deep fat. 
Cooked and chopped macaroni may be used 
instead of the rice. 

RICE CROQUETTES— VI 

Cook a pint of well-washed rice in a quart of 
stock with a little butter, and season with salt, 
pepper, nutmeg, and grated cheese. Spread m a 
buttered pan and cool under a weight. Cut 
into shape, dip in egg and crumbs, then in egg, 
then in crumbs, and fry in deep fat. 

RICE CROQUETTES— VII 

Mix together one tablespoonful each of butter 
and tomato- juice, two tablespoonfuls of grated 
cheese, the yolks of two eggs well beaten, salt and 
paprika to season, and one cupful of rice boiled 
in stock. Shape into croquettes, dip in egg and 
crumbs, and fry in deep fat. 

RICE CROQUETTES— VIII 

Chop an onion and fry in butter with a pound of 
well-washed and drained rice. Add three cupfuls 
of beef stock and two cupfuls of stewed and 
strained tomatoes. Bring to the boil and cook 
for twenty minutes. Take from the fire, add 
four tablespoonfuls of butter, the yolks of four 
eggs well beaten, pepper and grated nutmeg 
to season, and a heaping cupful of grated Par- 



Wnct^ Mai20 to Cook IRfce 483 

mesan cheese. Heat for a moment, then cool, 
shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. 

RICE CROQUETTES— IX 

Parboil half a cupful of rice for five minutes, 
drain, and finish cooking in a cupful of stock, 
with two cupfuls of stewed and strained tomatoes. 
Season with salt, paprika, minced parsley, and 
grated onion. When, the rice is tender, take 
from the fire, add a tablespoonful of butter, 
half a cupful of grated cheese, and one egg 
well beaten. Cool, shape into croquettes, dip in 
egg and crumbs, and fry in deep fat. Add 
crumbs if the mixture should not be stiff enough 
to shape easily. 

RICE CROQUETTES— X 

Cook half a can of tomatoes for fifteen minutes 
with a slice each of carrot, onion, and turnip, a 
teaspoonful of sweet herbs, a sprig of parsley, 
two cloves, two pepper-corns, a teaspoonful 
of salt, and a pinch of pepper. Rub through a 
sieve, add a cupful of brown stock, season highly, 
bring to the boil, add a cupful of raw rice, and 
cook until the liquid is absorbed. Add three 
tablespoonfuls of butter and finish cooking. 
Take from the fire, add a beaten egg and, if 
necessary, a little tomato-juice to moisten. Cool, 
shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. 



484 1bow to Cooft VcQctablce 

RICE CROQUETTES— XI 

Boil half a cupful of rice, drain, and mix with 
two well-beaten eggs, half a cupful of milk or 
cream, a teaspoonful each of butter and sugar, 
with salt, pepper, and mace to season. Cool, 
shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. 

RICE CROQUETTES— XII 

Mix a cupful of boiled rice with a well-beaten 
egg, a tablespoonful of melted butter or milk, 
with salt, sugar, and cayenne to season. Add 
crumbs if it is not stiff enough. Shape into 
croquettes, dip in egg and crumbs, and fry in 
deep fat. The sugar may be omitted and a little 
minced parsley added. 

RICE CROQUETTES— XIII 

Put half a cupful of rice into a saucepan with 
a teaspoonful of butter, three tablespoonfuls 
of sugar, a pint of milk, and the thin rind of a 
lemon. Simmer until the rice is thick and 
pasty. Take out the lemon-peel, cool, shape into 
small balls, dip in egg and crumbs, and fry in 
deep fat. 

RICE CROQUETTES— XIV 

Bring to the boil half a cupful of milk. Add 
a cupful of boiled rice, one teaspoonful each of 
sugar and butter, and salt and grated nutmeg to 



IRfnetB iKIlaBS to Cooft IRice 485 

season. Take from the fire, add one egg well 
beaten, and cool. Shape into croquettes, dip in 
egg and crumbs, and fry in deep fat. 

RICE CROQUETTES—XV 

Soak half a cupful of rice for three hours in 
warm water to cover, drain, add a pint of milk, 
and cook until tender in a double boiler. Add 
two tablespoonfuls of sugar and a pinch of salt. 
Take from the fire, add three eggs well beaten 
and a little grated lemon-peel. Add a table- 
spoonful of melted butter and cool. Shape into 
croquettes, dip in egg and crumbs, and fry in deep 
fat. Or, mix a cupful of cold boiled rice with 
a beaten egg, season with salt, sugar, and melted 
butter, and add enough milk to make a smooth 
paste. Shape into balls, dip in egg and crumbs, 
and fry in deep fat. 

RICE CROQUETTES— XVI 

Mix together one cupful of cold boiled rice, 
the yolk of an egg, a teaspoonful each of butter 
and sugar, a pinch of salt, and enough milk 
to make a thick paste. Shape into balls with 
floured hands, put on ice for two hours, then 
dip in egg and crumbs and fry in deep fat. Or, 
boil a cupful of rice in salted water, drain, dry, 
and mix with half a cupful of milk and the well- 
beaten yolks of two eggs. Season with salt, 
pepper, butter, and grated nutmeg or lemon-peel. 
Cool, shape into croquettes, put on ice for two 



486 1bOW to COOft \)CQCtab\C6 

hours, then dip in egg and crumbs and fry in 
deep fat. 

SOUTHERN RICE CROQUETTES 

Mix together three cupfuls of boiled rice, the 
yolks of three eggs and the white of one, three 
tablespoonfuls each of butter and cream, and 
salt, cayenne, and mace to season. Cook to 
a smooth paste in a double boiler, cool, shape 
into croquettes, dip in the beaten whites of two 
eggs, then in crumbs, and fry in deep fat. The 
mace may be omitted and half a cupful of grated 
cheese or ham added or a cupful of chopped 
cooked chicken. Serve with Tomato Sauce. 

GERMAN RICE CROQUETTES 

Boil a cupful of rice in salted water, drain, 
dry, and mix with a teaspoonful of butter, a table- 
spoonful of grated cheese, the yolk of an egg 
well beaten, and pepper and salt to season. 
Add also a cupful of chopped cooked chicken 
giblets and cool. Moisten with a little stock if 
required. Shape into croquettes, dip in egg and 
crumbs, and fry in deep fat. Sweet-breads may 
be used instead of the giblets. 

RICE AND TOMATO CROQUETTES 

Parboil half a cupful of rice for ten minutes, 
drain, and finish cooking in tomato- juice, season- 
ing with salt, pepper, butter, and sugar. When 
the rice is tender, take from the fire, add a table- 



TWfnets IKHa^s to Cooft IRice 487 

spoonful of butter, a teaspoonful of onion-juice, 
the yolks of two eggs, and two tablespoonfuls of 
grated Parmesan cheese. Cook for five minutes 
in a double boiler, cool, shape into croquettes, 
dip in egg and crumbs, put on ice for an hour, 
and fry in deep fat, 

RICE AND MUSHROOM CROQUETTES— I 

Chop fine half a can of drained mushrooms and 
cook for fifteen minutes in a pint of stock. 
Drain, cool, and cook three tablespoonfuls of 
washed rice in the liquid until absorbed. Add 
the mushrooms, a teaspoonful of butter, the yolk 
of an egg well beaten, and pepper and salt to sea- 
son. Cool, shape into croquettes with floured 
hands, put on ice for an hour, then dip in egg and 
crumbs, and brown in deep fat. 

RICE AND MUSHROOM CROQUETTES— II 

Fry a cupful of chopped fresh mushrooms in 
butter with a slice of onion minced fine. Or 
cook them for ten minutes in stock. Add a 
cupful of boiled rice, a tablespoonful of butter, 
the yolks of two eggs, salt, cayenne, and nutmeg 
to season, and enough stock to moisten. Cool, 
shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. 

RICE CUTLETS 

Mix together one cupful each of boiled rice, 
bread-crumbs, and chopped cooked rtieat. 



488 ibow to Cooft Vegetables 

Season with salt and pepper, add a grated 
onion, and moisten with enough milk to make a 
paste. Shape into cutlets, dip in egg and crumbs, 
fry in deep fat, and serve with Tomato Sauce. 

ESCALLOPED RICE— I 

Fill a baking-dish with alternate layers of boiled 
rice and grated cheese, seasoning with salt, pepper, 
and butter. Cover with milk, dot with butter, 
and bake until brown. 

ESCALLOPED RICE— II 

Put boiled rice in layers in a buttered baking- 
dish, alternating with grated cheese and Tomato 
Sauce or with hard-boiled eggs sliced and Cream 
Sauce. Cover with buttered crumbs and bake 
until the crumbs are brown. 

FRIED RICE— I 

Fry cold boiled rice in butter with a chopped 
onion, tossing with a fork to keep the grains 
distinct. 

FRIED RICE— II 

Mould boiled rice in a bread-pan. Cut into 
slices, dip in seasoned corn -meal or egg and 
crumbs, and fry in fat to cover. 

PILAFF 

Stew and strain a can of tomatoes, season to 
taste, and add a cupful of water. Bring to the 



IFlincts Mags to Gooft IRfce 489 

boil, add one cupful of rice, and cook until soft, 
adding more liquid if necessary. Season with 
salt, pepper, and melted butter. The liquid 
should be entirely absorbed. 

RICE WITH TOMATO SAUCE 

Boil a cupful of rice according to directions 
previously given and pour over it stewed and 
strained tomatoes, season with salt, pepper, on- 
ion-juice, butter, and a pinch of sugar. Simmer 
until the sauce is nearly absorbed. A cupful of 
stock or gravy and two tablespoonfuls of grated 
Parmesan cheese may be added to the Tomato 
Sauce. Season with cayenne. 

RICE AND CHEESE— I 

Boil a cupful of rice in a quart of salted water 
with two tablespoonfuls of butter. Season with 
salt and pepper, add three tablespoonfuls of 
grated cheese, and cook until the cheese is 
dissolved. 

RICE AND CHEESE~II 

Boil a cupful of well-washed rice in a quart and 
a half of boiling salted water, for fifteen minutes. 
Drain off half the water and add a heaping table- 
spoonful of butter and a pinch of cayenne. 
Cook slowly until the liquid is absorbed. Turn 
into a serving-dish and sprinkle thickly with 
grated Parmesan cheese. 



49° tbow to dooft iDegetables 

RICE WITH BACON 

Boil a cupful of well-washed rice for six min- 
utes, then drain, put into a frying-pan with half 
a pound of bacon cut into dice. Add three 
cupfuls of stock, simmer for twenty minutes, 
add a cupful of stewed and strained tomatoes, 
and serve. Garnish with fried bacon, 

RICE WITH CREAM CHEESE SAUCE 

Mix plain boiled rice, well salted, with rich 
White Sauce and a liberal amount of grated 
Parmesan cheese. 

MOULDED RICE— I 

Boil and drain a cupful of rice, add a table- 
spoonful of butter, salt, pepper, and onion- 
juice to season, and the well-beaten yolks of two 
eggs. Cook to a smooth thick paste, press 
firmly into a wet mould, turn out, brush with 
the beaten whites of the eggs, and brown in the 
oven. Serve with Drawn-Butter Sauce. 

MOULDED RICE— II 

Parboil a cupful of rice for ten minutes, 
drain and finish cooking in chicken stock, season- 
ing with salt, pepper, and onion-juice. Press 
firmly into a wet mould, turn out, brush with 
beaten egg, sprinkle with grated gheese, and 
"brown, 



IRlnetig TlClai26 to Cooft IRlce 491 

MEXICAN RICE 

Brown a cupful of rice in fat, add three cupfuls 
of boiling water, a sliced tomato, and a chopped 
onion. Season with salt and pepper, cover, and 
simmer for forty-five minutes. 

RICE MILANAISE 

Put a cupful of well-washed rice and a table- 
spoonful of minced onion into a cupful of boiling 
milk, cover, and cook slowly in double boiler 
for twenty minutes. Add a heaping table- 
spoonful each of butter and grated cheese, and 
salt and pepper to taste. Let stand for ten 
minutes and serve. 

NEAPOLITAN RICE 

Chop an onion fine, fry in oil, add half a cupful 
of rice and, when colored, a pint of stock. Add 
three or four peeled and chopped tomatoes, eight 
chopped mushrooms, and a small slice of ham. 
Bring to the boil, cover, and cook in the oven 
for twenty minutes. Take out the ham, season 
with salt, pepper, and cayenne, and moisten if 
necessary with stock or Tomato Sauce. Serve 
with grated Parmesan cheese. 

RISSOTTO— I 

Chop fine a small onion and three beans of 
garlic. Fry in butter, add half a cupful of boiling 
water, a teaspoonful of beef extract, an4 three 



492 Ibow to Gooft IDegetables 

or four dried mushrooms, soaked and chopped. 
Simmer for five minutes, pour over boiled rice, 
and season highly with grated Swiss and Parme- 
san cheese. Put in the oven until the cheese has 
softened and serve. 

RISSOTTO—II 

Parboil a cupful of rice. Put into a saucepan 
with two tablespoonfuls of butter and a small 
onion chopped, and cook until the butter is 
absorbed. Add a cupful of canned tomatoes, two 
cupfuls of stock, half a cupful of grated cheese 
with salt and paprika to season. Serve very hot, 

RISSOTTO— III 

Chop fine an onion, fry it in butter, and add a 
cupful of well-washed rice. Cook for seven or 
eight minutes and add enough stock to cook the 
rice in. Simmer until soft, add a cupful of grated 
Parmesan cheese, and stir until the cheese is 
melted. Season with pepper and salt and serve 
on toast. Add a little grated nutmeg if desired. 

RISSOTTO— IV 

Chop fine a small onion and fry in butter. 
Dredge with a little flour and add half a cupful 
of well-washed rice. Pour in enough stock to 
cook it, and boil until the grains are swollen 
and soft. Shake the pan occasionally, but do 
not stir. Season with salt, pepper, and lemon- 
juice, sprinkle with grated Parmesan cheese, and 



IRincti? Ma^e to Cooft IRice 493 

serve. Water may be used instead of stock if 
a cupful of tomato pulp is added. 

SAVORY RICE— I 

Cook half a cupful of rice in salted water until 
half done and drain. Cover with rich stock and 
simmer until the stock is absorbed. Season 
with salt and pepper, add three heaping table- 
spoonfuls of grated cheese, and serve. 

SAVORY RICE— II 

Cook a cupful of rice with three cupfuls or 
more of stock and half a cupful of tomato-juice. 
Season with butter, salt, paprika, and curry- 
powder and serve very hot. The curry powder 
may be omitted. 

SAVORY RICE— III 

Cook a cupful of well-washed rice with one 
cupful of stock and two cupfuls of boiling water, 
adding a pinch of salt. Simmer slowly until the 
liquid is absorbed. Add two eggs beaten with 
a cupful of milk, one tablespoonful of butter and 
two of grated cheese. Add also half a cupful 
of minced cooked chicken, veal or ham, turn into 
a buttered mould, and bake, covered, for an 
hour and a half. Set the mould into a pan of 
hot water to prevent burning. 

SAVORY RICE— IV 

Boil a cupful of rice in a pint of hot chicken 



494 1bow to Cooft IDegetables 

stock, seasoning with salt, pepper and onion-juice. 
Put into a serving-dish, brush with beaten egg^ 
sprinkle with grated cheese, and brown in the 
oven. 

SAVORY RICE— V 

Boil a cupful of rice in salted water, drain, dry, 
and mix with it a cupful of milk, thickened 
with a teaspoonful of corn-starch. Add an egg 
well beaten and a tablespoonful of melted but- 
ter. Cool and mix with a cupful of chopped 
cooked meat and a few pounded nuts, moisten- 
ing with stock. Butter a mould, sprinkle with 
crumbs, pour the mixture in, cover, and bake 
in a pan of water for two hours. Serve with 
Tomato Sauce and grated cheese. 

SAVORY RICE— VI 

Boil a cupful of rice in a pint of mutton stock, 
seasoning with salt, cayenne, and tomato- and 
onion-juice. When the liquid is absorbed, 
add a tablespoonful of butter and a teaspoonful 
each of curry powder and capers. Or, use equal 
parts of tomato-juice and mutton, chicken, or 
veal stock. Cook half a cupful of rice in it until 
the liquid is absorbed, then add two tablespoon- 
fuls of butter, salt, paprika, and curry powder 
to season. Sprinkle with grated cheese in serving. 

SAVORY RICE— VII 

Boil a set of chicken giblets, drain, and chop 



•fflfnetig inaass to Cook IRlce 495 

fine, reserving the liquid. Add enough boihng 
water or stock to make a pint, and a tablespoon- 
ful each of chopped onion and salt pork. Boil 
three tablespoonfuls of rice in it until the liquid 
is absorbed. Add a tablespoonful of butter, 
the chopped giblets, salt and paprika to season, 
half a cupful of boiling milk, and one egg well- 
beaten. Simmer for five minutes, pour into a 
buttered mould which has been sprinkled with 
crumbs, and bake for five minutes. Serve 
with Tomato Sauce and grated cheese. 

SAVORY RICE— VIII 

Boil and drain a cupful of rice. Parboil the 
giblets of two chickens and chop fine with a 
tablespoonful of salt pork and six olives. Bring 
to the boil in stock to cover, seasoning with salt, 
paprika, and onion-juice. Thicken with flour 
browned in butter, add the boiled rice and two 
eggs well beaten. Turn into a buttered mould, 
and steam for two or three hours. Serve with 
Tomato Sauce and grated Parmesan cheese. 

SAVORY RICE— IX 

Boil and drain a cupful of rice, add a table- 
spoonful of butter and a cupful of hot milk, 
thickened with a teaspoonful of corn-starch. 
Add one egg well beaten, salt and pepper to sea- 
son, and cool. Chop fine two cupfuls of cooked 
meat with half a can of mushrooms and season 
highly with kitchen bouquet, paprika, onion- 



496 1bbw to Cooft IDegctables 

juice, and if desired, a little curry. Moisten 
with stock or gravy, mix with the rice, put into 
a well-buttered mould, and steam for two or 
three hours. Turn out and serve with Tomato 
Sauce and grated cheese. 

SAVORY RICE— X 

Boil a cupful of well-washed rice in two cupfuls 
of stock, seasoning with salt, cayenne, minced 
parsley, and sweet herbs. Just before serving, 
stir in a heaping tablespoonful of butter. For 
liquid, equal parts of stock and tomato-juice may 
be used. Season with curry powder. 

SAVORY RICE— XI 

Fry a tablespoonful of minced onion in but- 
ter, add a cupful of washed rice, and cook until 
colored. Put into the double boiler with two cup- 
fuls of chicken stock and cook for half an hour. 

SPANISH RICE— I 

Chop fine a quarter of a pound of fat salt pork 
and fry with two seeded and chopped green 
peppers and two minced onions. Mix with 
boiled rice moistened with Tomato Sauce and 
put into a buttered baking-dish. Spread with 
buttered crumbs and bake, covered, for twenty 
minutes, then uncover and brown. 

SPANISH RICE— II 

Mix chopped pimentos with plain boiled rice 



nafnet^ Mags to Cooft IRfce 497 

and a little melted butter, or reheat boiled rice in a 
little of the sauce given in the recipe for Spaghetti 
a la Tomaso. 

RICE SOUFFLE 

Boil a cupful of rice for twenty minutes. 
Drain, add a tablespoonful of butter, salt and 
pepper to season, and four eggs well beaten. 
Beat in gradually nearly four cupfuls of milk, 
turn into a buttered baking-dish and bake, cov- 
ered, for half an hour, then uncover and brown. 

TIMBALE OF RICE 

Fry a chopped onion in butter and brown it in 
a pound of dry rice. Add six cupfuls of beef 
stock and cook until the liquid is absorbed. 
Season with salt and pepper and add half a cupful 
of grated Parmesan cheese. Pack firmly into a 
buttered mould, bake for fifteen minutes, turn 
out, and serve with any preferred sauce. 

RICE TIMBALE CASES 

Fill buttered timbale moulds with boiled 
rice, packing closely, and cool. Scoop out the 
centres and fill v/ith creamed chicken or fish. 
Or, brush with melted butter, sprinkle with 
grated cheese, and brown in the oven. 

TURKISH RICE— I 

Cook a cupful of well-washed rice in stock 
to cover and simmer slowly until the stock is 
32 



498 1bow to Cook tt)egetabrc0 

absorbed. Season with butter, and add a little 
Tomato Sauce, or catsup, and serve. 

TURKISH RICE— II 

Boil a cupful of washed rice in equal parts 
of stock and strained tomato, seasoning with 
salt. When the liquid is absorbed, add half 
a cupful of butter and cook until tender in a 
double boiler. 

TURKISH RICE— III 

Bring to the boil one cupfiil each of stock and 
stewed and strained tomatoes. Season highly 
with salt, pepper, and minced onion. Add one 
cupful of well-washed rice and cook until the 
liquid is absorbed, then add half a cupful of 
butter, and cook for twenty minutes in a double 
boiler. A cupful of chopped cooked lamb, 
veal, or chicken may be added with the butter. 

RICE A LA CREOLE— I 

Chop together a large onion, two green seeded 
peppers, and half a cupful of raw ham. Sautd 
in butter, then add a cupful of parboiled rice, 
three cupfuls of beef stock, one cupful of canned 
tomatoes, and a teaspoonful of salt. Cook very 
slowly until the rice is tender and the liquid 
nearly absorbed. 

RICE A LA CREOLE— II 

Chop four tomatoes, four green peppers with- 



Haincts IMti^^ to Cook tdicc 499 

out the seeds, and one large onion. Saut^ in 
bacon fat, add a cupful of well-washed rice and a 
pint of boiling stock or water. Cook for half 
an hour or more, season with salt and pepper, 
and serve. 

RICE A LA CREOLE— III 

Fry a chopped onion in oil with a cupful of 
raw rice. Add stock to cover, four green or 
canned Spanish peppers, and a bunch of parsley. 
Cover and cook in the oven for twenty minutes, 
take out the parsley, and moisten with a little 
stock if necessary. A little chopped cooked 
chicken may be added. 

RICE A LA CREOLE— IV 

Brown half a cupful of well-washed rice in 
butter, add two cupf uls of boiling water or stock, 
and cook until tender and nearly dry. Chop 
fine two onions and two seeded green peppers 
and fry in butter with four chopped tomatoes. 
Mix with the rice and serve. Or, brown boiled 
rice with a sliced onion and butter, moisten with 
Tomato Sauce, season with salt, pepper, and 
grated cheese, and serve. 

RICE A LA CREOLE— V 

Chop an onion fine and fry it in butter with 
a seeded and chopped green pepper. Take 
from the fire, add a teaspoonful of lemon-juice, 
and pour over hot boiled rice. 



500 ibow to Cooft mQCUblce 

RICE X LA CREOLE— VI 

Remove the seeds and veins from two red 
peppers and chop fine with a large onion and 
one-fourth pound of ham. Saut6 in butter, add 
a cupful of well-washed rice, and cook until the 
rice is brown. Add three cupfuls of beef 
stock, cover, simmer for half an hour, then 
add one-third can of tomatoes, a teaspoonful 
of salt, and a tablespoonful of butter. Cook 
slowly until thoroughly done and serve very 
hot. 

RICE A L' ITALIENNE 

Fry two chopped onions in butter with a cupful 
of rice, and three chopped mushrooms. Cover 
with a quart of boiling stock and cook until the 
rice is tender. Season with salt, pepper, and 
grated cheese. 

RICE X LA MILANAISE 

Chop a slice of onion, fry it in butter, then 
add half a cupful of washed rice and four 
cupfuls of white stock. Season with salt 
and paprika and add two tablespoonfuls of 
grated cheese. Brown Sauce may be served 
with it. 

RICE A LA RUSSE 

Chop fine a bean of garlic, mix with a cupful 
of sausage meat, and boil until done in water to 



IRtnetis Ma^s to Cooft IRice 501 

cover, adding a pinch of allspice and a table- 
spoonful of mushroom catsup. Mix with a 
cupful of cold boiled rice. Heat thoroughly 
and serve. 



TWENTY-FIVE WAYS TO COOK 
SALSIFY 

BOILED SALSIFY 

Scrape a bunch of salsify and throw into cold 
acidulated water. Cut in pieces and boil until 
tender in salted water to cover. Drain, season 
with pepper, salt, and butter and, if desired, a 
little cream. Or, serve with Maitre d' Hotel, 
HoUandaise, Onion, or Italian Sauce. 

BAKED SALSIFY— I 

Slice boiled salsify and put in layers in a but- 
tered baking-dish, sprinkling each layer with 
crumbs and seasoning with salt, pepper, and 
butter. Have crumbs on top. Fill the dish 
with milk and bake until brown. 

BAKED SALSIFY— II 

Prepare according to directions given for 
Boiled Salsify. Drain, put into a buttered 
baking-pan and bake, basting with stock. 

CREAMED SALSIFY 

Prepare according to directions given for 
502 



C:wcnti5*aFivc Ma^s to Cooft Salgifg 503 

Boiled Salsify, and reheat in Cream Sauce. 
Season with lemon-juice if desired. 

SALSIFY CROQUETTES 

Prepare according to directions given for Boiled 
Salsify, using one large bunch. Drain, mash 
through a sieve, and season with pepper, salt, 
and a teaspoonful of lemon-juice. Add a table- 
spoonful each of butter and cream, and cool. 
Shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. 

ESCALLOPED SALSIFY— I 

Mash boiled salsify through a sieve, season with 
salt, cayenne, butter, and celery salt, and moisten 
with milk. Put into a buttered baking-dish, 
cover with crumbs, dot with butter, and bake 
in a pan of hot water until brown. Or, use sliced 
boiled salsify alternately with Cream or Drawn- 
Butter Sauce and seasoned and buttered crumbs. 
Have sauce on top. Cover with crumbs, wet 
with cream, and bake brown. 

ESCALLOPED SALSIFY— II 

Slice boiled salsify and put into a buttered 
baking-dish in layers, sprinkling with cracker 
crumbs and seasoning with salt, pepper, and dots 
of butter. Have crumbs on top. Pour over 
enough milk to cover, and bake. 

ESCALLOPED SALSIFY AND CELERY 

Put cooked sliced salsify in layers into a 



504 1bow to Cook IDegetablcs 

buttered baking-dish, seasoning each layer with 
chopped celery and covering with White Sauce. 
Cover with buttered crumbs and bake for twenty 
minutes. 

FRIED SALSIFY— I 

Prepare according to directions given for 
Boiled Salsify, drain, marinate in French Dressing 
and saute in very hot fat. Serve with Maitre 
d' Hotel Sauce if desired. Or, boil, drain, dip in 
egg and crumbs or seasoned flour, and fry in 
deep fat. 

FRIED SALSIFY— II 

Marinate cooked salsify in French Dressing 
with a little minced parsley, drain, dip in fritter 
batter, and fry in deep fat. 

FRIED SALSIFY— III 

Prepare according to directions given for 
Boiled Salsify. Drain, press through a sieve, 
and add the yolks of three eggs well beaten and 
salt and pepper to season. Drop by spoonfuls on 
a buttered griddle. Fry brown and serve with 
Tomato Sauce or catsup. 

FRIED SALSIFY— IV 

Prepare a bunch of salsify according to direc- 
tions given for Boiled Salsify. Drain, mash, 
add one cupful of milk, one egg well beaten, a 
tablespoonf ul of butter, a pinch of salt, and enough 



trwenti2*dfive Waiss to Cooft Salsify 5° 5 

sifted flour to make a batter. Fry by spoonfuls 
on a buttered griddle. Or, add two eggs to 
the mashed salsify, salt and pepper to season, 
and enough flour to make a batter, and fry by 
spoonfuls in deep fat. 

FRIED SALSIFY— V 

Prepare according to directions given for 
Boiled Salsify. Drain, mash, season with 
butter, pepper, and salt, moisten with milk, 
and add one or two beaten eggs. Shape into 
small flat cakes, dredge with flour or crumbs, 
and saut6 in butter. If the mixture is not thick 
enough to shape easily, add powdered cracker 
crumbs. 

FRIED SALSIFY— VI 

Prepare according to directions given for 
Boiled Salsify, and mash. Add a beaten egg, a 
little milk, and salt, pepper, and butter to season. 
Mix with flour, shape into small flat cakes, dip 
in beaten egg and flour, and fry brown. Or, 
grate the salsify, mix with two well-beaten 
eggs, and fry by spoonfuls in deep fat. 

FRIED SALSIFY— VII 

Prepare according to directions given for 
Boiled Salsify. Drain, saut^ in butter, season 
with salt, pepper, and minced parsley, and 
serve. 



5o6 Ibow to Cook V)egetable6 

SALSIFY CAKES 

Prepare according to directions given for 
Boiled Salsify, drain, and mash. Shape into 
small flat cakes and fry brown in butter or 
drippings. 

SALSIFY FRITTERS— I 

Prepare according to directions given for 
Boiled Salsify. Drain, dip in fritter batter, and 
fry in deep fat. 

SALSIFY FRITTERS— II 

Prepare according to directions given for 
Boiled Salsify. Drain, mash, add one table- 
spoonful each of butter and milk, two eggs well 
beaten, salt and pepper to season, and enough 
flour to make a stiff batter. Drop by spoonfuls 
on a buttered griddle and fry brown, turning 
once. Or, omit the milk and butter and fry 
in deep fat. 

SALSIFY FRITTERS— III 

Make a batter of two eggs, half a cupful of milk, 
a pinch of salt, and enough sifted flour to make 
it of the proper consistency. Grate the roots of 
a bunch of salsify into the batter and fry by 
spoonfuls in deep fat. Or, mix mashed cooked 
salsify with milk and add one or two beaten eggs. 
Add flour if necessary to make a stiff paste and 
shape into small flat cakes. Fry brown in 
fat to cover. 



trwentss^lve Ma^s to Cooft Saleits 507 

SALSIFY SAUTE 

Prepare a bunch of salsify according to direc- 
tions given for Boiled Salsify. Drain, cut into 
small pieces, and saut^ in butter with a table- 
spoonful of chopped mushrooms. Season with 
salt, pepper, minced chives, and parsley, and 
a few drops of vinegar. 

SALSIFY WITH BROWN SAUCE 

Boil salsify according to directions previously 
given. Make a Brown Sauce with the cooking 
liquid, season with salt, pepper, and minced 
onion, and add a teaspoonful of kitchen bouquet. 
Reheat the salsify in the sauce. 

STEWED SALSIFY— I 

Prepare according to directions given for 
Boiled Salsify. Cook in salted and acidulated 
water with a tablespoonful each of flour and 
vinegar, an onion stuck with two cloves, a sliced 
carrot, and a bunch of parsley. Serve with 
Cream or Bechamel Sauce, using a part of the 
strained cooking liquid in the sauce. Sprinkle 
with minced parsley and serve. 

STEWED SALSIFY— II 

Prepare according to directions given for 
Boiled Salsify, drain, and reheat in boiling milk. 
Simmer for five minutes, season with pepper 
and salt, add a heaping tablespoonful of butter 



5o8 ibow to Cooft Degetables 

and three or four tablespoonfuls of cracker 
crumbs. Serve as soon as the crumbs are soft. 
Or, thicken with butter rolled in flour. 

SALSIFY A LA POULETTE— I 

Prepare according to directions given for 
Boiled Salsify, adding two tablespoonfuls each 
of flour and vinegar to the water. Cook until 
tender, drain, and serve with Poulette Sauce. 
Bechamel Sauce may be used instead, or seasoned 
cream mixed with melted butter. 

SALSIFY A LA POULETTE— II 

Prepare according to directions given for 
Boiled Salsify, and serve with Drawn-Butter 
Sauce, thickened with the yolks of two eggs, 
beaten with two tablespoonfuls of cream. 



THIRTY-ONE WAYS TO COOK 
SPAGHETTI 

SPAGHETTI A L'AMERICAINE 

Cook spaghetti until tender, drain, and add 
a can of tomato paste. Simmer for twenty 
minutes, season to taste, add two tablespoonfuls 
of butter, and serve -with grated cheese. 

SPAGHETTI A LA BECHAMEL 

Make a cupful of Bechamel Sauce and mix 
with boiled spaghetti. Season highly with 
grated Parmesan cheese and heat until the cheese 
melts. Serve immediately. Instead of Bechamel 
Sauce a Cream Sauce mixed with the yolks of 
two eggs may be poured over the spaghetti. 
Put into the oven for five minutes and sprinkle 
thickly with grated cheese or add a cupful of 
cheese to the sauce. 

SPAGHETTI A LA, FLORENCE 

Cut two pounds of lean beef into small pieces. 
Cover with three cupfuls of water and simmer 
slowly for two hours. Add a can of tomatoes, 
a chopped and seeded green pepper, a bay-leaf, 
two peeled and sliced cloves of garlic, and salt 
to season. Cook the sauce slowly all day, then 
509 



510 1bow to Coot? Degetabtea 

rub through a sieve. If not thick enough, reduce 
by slow boiHng. Pour the hot sauce over 
boiled and drained spaghetti and serve with 
grated cheese 

SPAGHETTI A L' ITALIENNE— I 

Boil three-fourths pound of spaghetti, drain, 
and mix with a pint of Tomato Sauce and half 
a cupful of grated Parmesan cheese. Season 
with pepper and grated nutmeg, simmer for 
ten minutes, and serve with more cheese. 

SPAGHETTI A L' I1ALIENNE— II 

Make a Tomato Sauce of a can of tomatoes, 
one large onion chopped, and two minced cloves 
of garlic. Simmer until thick, seasoning with 
salt and paprika. Rub through a sieve, mix 
with boiled spaghetti, and cook slowly until the 
sauce is nearly absorbed. Add a tablespoonful 
of chopped salt pork fried crisp and half a cupful 
of grated cheese. Heat thoroughly and serve. 

SPAGHETTI A L' ITALIENNE— III 

Mix one cupful each of Tomato and Espagnole 
Sauce, add half a cupful of stock, a peeled and 
sliced clove of garlic, a small bunch of parsley, 
and half a dozen dried and soaked mushrooms 
chopped fine. Season with salt, pepper, and 
grated nutmeg, add four tablespoonfuls of but- 
ter, and simmer for half an hour or more. Rub 
through a sieve. Mix boiled spaghetti with a 



XLbivt^^Onc Mags to Cook Spagbettf 511 

little clarified butter or oil. Pour the sauce 
over, sprinkle thickly with grated Parmesan 
cheese, and serve. 

SPAGHETTI A V ITALIENNE— IV 

Chop fine two pounds of lean beef, three 
onions, a clove of garlic, and six tomatoes. 
Add a cupful of water and cook slowly for 
three hours. Rub through a sieve, season with 
salt, and add half a cupful of butter. Mix 
with boiled spaghetti, and serve with grated 
Parmesan cheese. Beef extract may be used 
instead of the beef. 

SPAGHETTI A LA NAPLES 

Arrange boiled spaghetti and chopped cooked 
meat in alternate layers in a baking-dish, 
seasoning each layer with minced onion and 
chopped Spanish peppers. Pour over enough 
Bechamel Sauce to moisten and bake for forty 
minutes, 

SPAGHETTI A LA NEAPOLITAN 

Mix three-fourths pound of boiled and drained 
spaghetti with a cupful each of Tomato and 
Spanish Sauce, six cooked mushrooms, and two 
slices of cooked smoked beef tongue cut into 
dice, and pepper and grated nutmeg to season. 
Add half a cupful or more of grated Parmesan 
cheese, cook for ten minutes, and serve with more 
cheese. 



512 Ibow to Cooft IDegetablcs 

SPAGHETTI A LA PALERMO 

Have a shin of beef thoroughly broken, 
and cook it in water to cover with two cans of 
tomatoes, three whole cloves of garlic, two 
onions, two bay-leaves, and paprika to season. 
Simmer all day and strain, rubbing through the 
sieve as much meat pulp as possible. Add more 
water while cooking if required. Season with 
salt and stir in half a cupful of thick cream or 
butter. Mix with boiled spaghetti and serve 
with grated cheese. 

SPAGHETTI A LA ROMA 

Run through a meat chopper two pounds of 
beef, three onions, three cloves of garlic, two 
stalks of celery, and a bunch of parsley. Mix 
with two cans of tomatoes, cook to a smooth 
thick sauce, and press through a sieve. Mix 
with boiled spaghetti and serve with grated 
cheese or in a cheese shell. 

SPAGHETTI A LA TOMASO 

Fry six pork chops brown with three sliced 
onions, adding a little butter or oil if the chops 
are not fat enough to fry. Pour over two cans of 
tomatoes and add three whole cloves of garlic 
peeled and sliced, and salt and paprika to season. 
A seeded and chopped green pepper is an improve- 
ment. Simmer slowly until the meat is in rags, 
adding boiling water if required. When the 



XLbitt^^^nc Wi^'QB to Cooft Spaabettf 513 

sauce is thick and dark, rub through a coarse 
sieve, pressing through as much of the meat 
pulp as possible. If it is not thick enough, 
simmer until it reaches the consistency of thick 
meat gravy. This sauce will keep for a day or 
two. Have ready a kettle of salted water at a 
galloping boil. Put in a handful of imported 
spaghetti without breaking, coiling it into the 
kettle as it softens. Cook for twenty minutes, 
or more if necessary, stirring to keep from 
burning. Drain in a colander, rinse thoroughly 
with fresh boiling water, and spread on a platter. 
Add olive-oil to moisten if desired. Mix with 
part of the sauce and sprinkle with freshly grated 
Parmesan cheese. Pass sauce and cheese with 
it. Fried green peppers or fresh mushrooms 
may be mixed with the spaghetti, or a handful 
of soaked dried Italian mushrooms may be cooked 
with the sauce. 

BAKED SPAGHETTI 

Boil three-fourths poimd of spaghetti, drain, 
and mix with one cupful each of Bechamel and 
Allemande Sauce, seasoning with pepper and 
nutmeg. Add half a cupful of grated cheese, mix 
thoroughly, put into a baking-dish, sprinkle with 
crumbs and grated cheese, pour over a little 
melted butter, and bake for fifteen minutes. 

SPAGHETTI AND BACON 

Cut half a pound of bacon into dice and fry 
33 



514 1bow to Cooft iDCQctables 

crisp. Seed and shred six green peppers and 
fry separately in butter or drippings. Pour 
the peppers and bacon with the fat, over boiled 
spaghetti and serve with grated cheese. 

SPAGHETTI CROQUETTES— I 

Chop fine cold cooked spaghetti, season with 
grated cheese, moisten with Tomato Sauce, 
add one or two beaten eggs, and cook until 
smooth and thick. Cool, shape into croquettes, 
dip in egg and crumbs, fry in deep fat, and serve 
with Tomato Sauce. 

SPAGHETTI CROQUETTES— II 

Boil one-fourth pound of spaghetti, chop fine, 
and reheat in a cupful of very thick Cream 
Sauce. Take from the fire, add one tablespoonful 
each of grated cheese and minced parsley, 
salt and pepper to season, and the beaten yolks 
of two eggs. Cool, shape into croquettes, dip 
in egg and crumbs, and fry in deep fat. Serve 
with Cream or Tomato Sauce. 

DEVILED SPAGHETTI 

Boil, drain, and chop one-third pound of spa- 
ghetti. Reheat with a cupful of very thick Cream 
Sauce to which three chopped hard-boiled eggs 
and a tablespoonful of minced parsley have been 
added. Season with salt, cayenne, onion-juice, 
and grated nutmeg. Enough pepper should be 
used to make it very hot. A chopped pimento 



C:birtB*®ne "Mags to Cooft Spagbetti 515 

may be added. Put into a buttered baking- 
dish, cover with buttered crumbs, and bake 
until brown. Serve with Tomato Sauce or 
Catsup. 

CREAMED SPAGHETTI 

Reheat boiled spaghetti in well-seasoned Cream 
Sauce and serve with grated cheese. 

ESCALLOPED SPAGHETTI WITH 
OYSTERS 

Put into a buttered baking-dish in layers 
drained oysters and boiled spaghetti cut into 
small pieces. Season each layer with salt, pep- 
per, and dots of butter. Pour over enough Cream 
Sauce or milk to moisten, cover with crumbs, 
dot with butter, and bake until brown. 

GREEK SPAGHETTI 

Chop a small onion fine, fry in butter, and mix 
with a pound and a half of lean beef chopped 
fine and fried in butter, highly seasoned with 
black and white pepper. Fill a baking-dish 
with alternate layers of the meat and boiled 
spaghetti, seasoning each layer with grated 
Parmesan cheese. Bake until brown. 

SPAGHETTI AND CHEESE 

Cook half a pound of spaghetti in boiling salted 
water, drain, and rinse. Put into a double 



SI 6 1bow to cooft X)CQctnblcs 

boiler one cupful of grated cheese, half a cupful 
or a cupful of milk and a tablespoonful or two of 
butter. Cook until the cheese is nearly melted, 
stirring constantly, then add the yolks of two 
eggs beaten with half a cupful or more of milk. 
Take from the fire, season v/ith salt and pepper, 
mix with the spaghetti, put into a baking-dish 
and brown in the oven. Serve immediately. 

SPAGHETTI AND SWISS CHEESE 

Mix grated Swiss cheese with a little melted 
butter and pour over boiled spaghetti. Cook 
until the cheese is meited and serve. 

SPAGHETTI RAREBIT 

Beat the yolks of three eggs with half a cupful 
of milk, add salt and pepper to season, two 
tablespoonfuls of butter, and half a pound of 
grated American cheese. Cook in a double boiler 
until the cheese is melted, pour over boiled 
and drained spaghetti, and serve. 

SPAGHETTI IN CHEESE SHELL 

Cook together for an hour three onions, three 
cloves of garlic, three stalks of celery, a bunch 
of parsley, and two pounds of beef cut into small 
pieces, using salted boiling water to cover. 
Add two cans of tomatoes and simmer slowly 
until the sauce is very thick. Press through a 
sieve. Mix the sauce with cooked and drained 



zrbfrti2*®ne 'Qdagg to Cooft Spagbetti 517 

spaghetti and serve on a platter or in a cheese 
shell. Serve grated cheese with it. 

SPAGHETTI WITH TOMATO SAUCE— I 

Rub a can of tomatoes through a sieve, add a 
tablespoonful each of butter, sugar, and grated 
onion and a pinch of salt. Cook to a smooth 
thick paste and pour over boiled spaghetti. 
Sprinkle with grated Parmesan cheese and serve. 

SPAGHETTI WITH TOMATO SAUCE— II 

Cook a can of tomatoes for twenty minutes with 
a chopped onion, a small slice of ham, a teaspoon- 
ful of beef extract, and a clove of garlic. Rub 
through a sieve and reheat boiled spaghetti 
in the sauce. Serve with grated cheese. Or, 
moisten the boiled spaghetti with veal stock, 
sprinkle with cheese and mix with the powdered 
yolks of hard-boiled eggs. 

SPAGHETTI WITH TOMATO SAUCE— III 

Cook half a pound of spaghetti with a slice 
of onion, two cloves, three pepper-corns, and a 
bit of bay-leaf in boiling salted water to cover. 
Drain and mix with hot oil or melted butter. 
Pour over Tomato Sauce or stewed and strained 
tomatoes. Sprinkle with grated Parmesan cheese 
and serve. 

SPAGHETTI WITH TOMATO SAUCE— IV 
Boil a handful of spaghetti in salted water with 



5i8 Ibow to Cooft iDegetables 

half a bay-leaf, three each of cloves and pepper- 
corns and a small onion. Drain, moisten with oil 
or melted butter, mix with Tomato Sauce, sprin- 
kled thickly with grated cheese, heat for a mo- 
ment, and serve. 

RECHAUFFE OF SPAGHETTI 

Cut cold cooked spaghetti into small pieces 
and reheat in Tomato Sauce. A few chopped 
mushrooms and olives may be added if 
desired. Season to taste and serve with grated 
cheese. 

STEWED SPAGHETTI 

Boil half a pound of spaghetti, drain, and reheat 
in milk to cover. Season with butter, pepper, and 
salt, sprinkle thickly with grated cheese, and 
serve. Or, make a sauce of a cupful of stewed 
tomatoes seasoned with two tablespoonfuls of 
grated onion and a pinch each of cloves and 
mace. Thicken with a tablespoonful of flour 
browned in butter and rub through a sieve. 
Pour the sauce over and serve with grated 
cheese. 

TIMBALE OF SPAGHETTI 

Mix together two cupfuls of chopped cooked 
meat, half a cupful of bread-crumbs, two eggs 
well beaten, and salt, pepper, and onion-juice 
to season. Line a plain buttered mould with 



n;birts*®ne Wi^^6 to Cool? Spagbetti 519 

boiled spaghetti, coiling it around evenly. 
Fill the mould with the seasoned meat, put into 
a pan of boiling water, and bake covered for half 
an hour. Turn out and serve with Tomato 
Sauce. 



TWENTY-NINE WAYS TO COOK 
SPINACH 

BOILED SPINACH— I 

Cook a peck of well-washed spinach, uncovered, 
with a cupful of boiling water for ten minutes. 
Drain, pressing out all the liquid. Chop fine, 
rub through a sieve, season with salt, pepper, 
butter, and sugar, and moisten with stock, gravy. 
Brown Sauce, or Cream Sauce. Garnish with 
hard-boiled eggs or crolitons. It may be 
reheated without chopping and seasoned with 
salt, pepper, butter, and vinegar. 

BOILED SPINACH— II 

Clean thoroughly, sprinkle with salt, and 
cook in a large double boiler without liquid. 
Or, put into a covered saucepan and steam. 
Drain and chop, season with butter, pepper, and 
salt, and serve with a border of poached eggs. 
Or, put into a tightly covered saucepan and as 
soon as it begins to cook reduce the heat. 
Drain in a colander and season to taste. 

BOILED SPINACH— III 

Wash each leaf thoroughly in several waters. 
Remove the stalks. Boil in salted water, drain, 
520 



Ewents*1Winc Wi^^e to Cooft Spinacb 521 

and chop fine. Press out the liquid, season 
with butter, and salt and pepper to taste. 
Vinegar and sugar may be added. Serve with 
a garnish of hard-boiled eggs. Or reheat with 
stock to moisten and season with butter, pepper, 
and salt. A piece of salt pork may be cooked 
with it. 

BOILED SPINACH A L' ALLEMANDE 

Prepare according to directions given for 
Boiled Spinach — I, using a well-seasoned stock 
for liquid. Drain, chop, and reheat, seasoning 
with salt and pepper, and moistening with cream 
or butter. 

SPINACH BALLS 

Press all possible liquid from a cupful of cooked 
and chopped spinach and reheat with two table- 
spoonfuls each of butter and flour and a table- 
spoonful of cream. Season with salt, pepper, 
sugar, and mace. Take from the fire and add two 
eggs well beaten. Cool and shape into balls with 
buttered spoons. Simmer in boiling water, for 
five or six minutes, drain, and reheat in Cream 
Sauce to which a few capers ma}?- be added. 

BUTTERED SPINACH 

Cook two quarts of spinach according to direc- 
tions previously given. Drain and serve with 
melted butter. Or, chop fine, press out all the 
liquid, reheat in Cream Sauce, season with a 



52 2 Ibow to Cooft Degctablcs 

little grated nutmeg and at the last add two 
tablespoonfuls of butter, 

CHARTREUSE OF SPINACH 

Butter a mould and line it with thin slices 
of hard-boiled eggs. Fill with chopped cooked 
spinach well drained, pressing in firmly. Put 
into a pan of hot water and bake for a few 
moments. Turn out and serve hot with Cream 
or Drawn-Butter Sauce or cold with Vinaigrette 
Sauce. Individual moulds may be used. 

MOULDED SPINACH— I 

Wash thoroughly and drain- half a peck of 
spinach. Cook, covered, for twenty minutes in 
salted water, using as little as possible. Drain, 
chop, press out the liquid, season with salt and 
pepper and butter, and pack firmly into a mould. 
Turn out and serve with a garnish of hard-boiled 
eggs. Or, mould in small cups and serve on 
toast with Hollandaise Sauce. If desired for 
a garnish, reheat with half a cupful of very 
thick Brown Sauce and season with grated 
nutmeg. 

MOULDED SPINACH— II 

Chop fine two cupfuls of cooked spinach, 
pressing out all the liquid. Mix with a table- 
spoonful of flour cooked in butter and salt and 
pepper to season. Cook for five minutes, press 
into small buttered moulds, turn out, garnish 



Zvccnt^^mnc Timasa to Cook Spinacb 523 

with slices of hard-boiled eggs, and serve with 
Cream Sauce. 

MOULDED SPINACH— III 

Boil spinach for fifteen minutes according to 
directions previously given. Drain, press out the 
liquid, chop fine, and reheat, seasoning with salt, 
pepper, butter, and sugar. Add a little cream if 
desired, or reheat with a little very thick Cream 
Sauce. Press into a wet mould, turn out, and 
garnish with sliced or chopped hard-boiled eggs. 

PUREE OF SPINACH 

Prepare according to directions given for 
Spinach k la Creme and press through a sieve. 
Cook to a smooth thick paste and serve. 

RISSOLES OF SPINACH 

Cut squares of pastry and put a heaping 
teaspoonful of cooked spinach in the centre 
of each piece. Fold over, press together, brush 
with beaten egg, and fry in fat to cover. 

STEWED SPINACH 

Cook a peck of well-washed spinach in a double 
boiler for fifteen minutes, then add a pinch of soda 
dissolved in a tablespoonful of hot water and 
cook for ten minutes longer. Drain, season 
with salt, pepper, butter, sugar, and lemon-juice, 
and serve with a garnish of hard-boiled eggs 



524 Dow to Cooft vegetables 

sliced. Or, with the powdered yolks sifted over 
it and the minced whites as a border. 

SPINACH SOUFFLE— I 

Mix a cupful of cold cooked chopped spinach 
with the well-beaten yolk of an egg and stir over 
the fire until the egg is set. Cool, then fold in 
the stiffly beaten whites of three eggs. Fill a 
buttered baking-dish or individual souffl6 dishes 
and bake for ten or fifteen minutes. Serve 
immediately. 

SPINACH SOUFFLE— II 

Mix two tablespoonfuls of chopped cooked 
spinach with the beaten yolks of two eggs, 
a tablespoonful of melted butter, and salt and 
pepper to season. Cool, mix with two or three 
tablespoonfuls of cream and the stiffly beaten 
whites of three eggs. Turn into a buttered 
baking-dish and bake quickly. The cream 
may be omitted and the whites of two eggs used. 

SPINACH SOUFFLE— III 

Cook and chop a peck of spinach, add a well- 
beaten egg, a tablespoonful of butter, and salt, 
sugar, and pepper to season. Cool, add two 
tablespoonfuls of cream, mix thoroughly, and 
fold in the stiffly beaten whites of two eggs. 
Put into a buttered baking-dish, sprinkle with 
sugar, and bake, covered, for ten minutes, then 
uncover for five. Serve immediately. 



Q:wente«1Wine Wia^B to Cooft Spfnacb 525 

SPINACH SOUFFLE— IV 

Mix two cupf uls of cooked chopped spinach with 
half a cupful of very thick Cream Sauce and the 
yolks of one or two eggs well beaten, Season 
with salt, pepper, butter, and, if desired, grated 
nutmeg. Cook to a smooth thick paste, cool, fold 
in the stiffly beaten whites of three eggs, pile 
into a buttered baking-dish, dust with powdered 
sugar, and bake for fifteen or twenty minutes. 
The sugar may be omitted. 

SPINACH TIMBALE— I 

Mix together one and one-half cupfuls of 
chopped cooked spinach, two tablespoonfuls 
of bread-crumbs, and half a cupful of chopped 
mushrooms fried in butter. Season with cayenne 
and nutmeg, and add half a cupful of very 
thick Cream Sauce and the yolks of two eggs, 
well beaten. Fold in the stiffly beaten whites of 
the eggs, fill buttered timbale moulds, and bake 
in a pan of hot water. 

SPINACH TIMBALE— II 

Boil a peck of spinach in salted water, using 
as little as possible, drain, cool, and chop fine. 
Reheat with a cupful of Bechamel Sauce, half 
a cupful of stock, and two tablespoonfuls of 
butter. Cool, and mix with three-fourths cupful 
of minced cooked veal, the yolks of two eggs, 
and salt and pepper to season. Put into a but- 



526 1bow to Cooft iDegctables 

tered mould and bake in a pan of water for 
forty-five minutes. Turn out and serve with 
any preferred sauce. 

SPINACH A L' ALLEMANDE— I 

Boil for ten minutes in salted water. Drain, 
rinse in cold water, press dry, chop fine, and 
reheat in butter. Mix with bread-crumbs 
fried in butter or with Drawn-Butter Sauce. 
Or, cook the cleaned spinach in a double boiler 
without liquid, seasoning with salt and melted 
butter. 

SPINACH A L' ALLEMANDE— II 

Wash a peck of spinach thoroughly and soak 
for an hour in cold water. Cover with cold 
water, bring to the boil, and cook for ten minutes. 
Drain, rinse thoroughly, press out the liquid, 
and chop fine. Add a chopped onion fried, 
a tablespoonful of cracker-crumbs and reheat, 
moistening with stock or water. Season with 
salt, pepper, and ginger. A little chopped cooked 
sausage may be mixed with it. Serve with a 
garnish of hard-boiled eggs. 

SPINACH A L' ALLEMANDE— III 

Boil, drain, and chop a peck of spinach. Season 
with salt, pepper, and butter, and add one cupful 
of bread-crumbs fried in butter. Moisten with 
stock if required. 



ZrwcntB**lfnc Mass to Cooft Spfnacb 527 

SPINACH A LA BABETTE 

Boil, drain, and chop a peck of spinach accord- 
ing to directions previously given. Press out the 
liquid, moisten with Brown Sauce, season with 
grated onion, and add one or two well-beaten 
eggs. Cook until smooth and thick, and serve 
with a garnish of hard-boiled eggs sliced. 

SPINACH A L'ANGLAISE 

Boil cleaned spinach in salted water, drain, 
season with salt, pepper, butter, and grated 
nutmeg, and serve. It may be parboiled for ten 
minutes, then covered with cold salted water. 

SPINACH A LA CREME 

Boil together in salted water a peck of cleaned 
spinach and one large head of lettuce. Drain, 
rinse in cold water, press out all the liquid and 
chop fine. Reheat in Cream Sauce, adding a 
little sugar and grated nutmeg to the seasoning. 
The lettuce may be omitted. 

SPINACH A L'ESPAGNOLE 

Reheat chopped cooked spinach in Spanish 
Sauce. 

SPINACH A LA FRANQAISE 

Boil the spinach in salted water until tender. 
Drain, chop, season with salt, pepper, and grated 
nutmeg or mace, and mix with a little Cream 



528 ibow to Cook tDegetables 

or Bechamel Sauce. Sugar and grated lemon- 
peel may be added if desired. 

SPINACH A L' ITAT.IENNE 

Chop a very small onion fine, fry in it butter, 
add two tablespoonfuls of bread-crumbs or 
flour and one cupful of stock. Cook until thick, 
stirring constantly, seasoning with salt, pepper, 
and grated nutmeg. Mix with half a peck of 
spinach cooked according to directions previously 
given, reheat, and thicken with two eggs well 
beaten. Garnish with hard-boiled eggs sliced 
or quartered. 

SPINACH A LA MODE 

Clean a peck of spinach, chop fine and cook 
for five minutes with a tablespoonful of butter 
and a little grated nutmeg. Mix with Cream 
Sauce or milk, seasoning with powdered sugar, 
and serve. Or thicken with the yolk of an egg 
beaten with one-third cupful of cream. 



THIRTY-TWO WAYS TO COOK 
SQUASH 

BOILED SQUASH— I 

Peel, remove the seeds, boil until tender, drain, 
and serve with melted butter or White Sauce. 
Or, peel, seed, and quarter a squash, and cook 
in stock to cover, seasoning with salt, pepper, 
butter, and a little sugar. Drain, add butter 
and lemon- juice to the cooking liquid, pour 
over the squash, and serve. Or, cook it in 
milk, seasoning with salt, pepper, and powdered 
mace. 

BOILED SQUASH— II 

Cut into small square pieces, peel, and boil 
until tender. Drain and reheat with Drawn- 
Butter Sauce or mash through a colander, season 
with salt, pepper, and butter, and serve. Or, 
press the liquid from the mashed squash and 
season with butter, salt, pepper, and, if desired, 
a little cream. Add a little flour if too moist. 
Heat thoroughly and serve. 

BOILED SUMMER SQUASH 

Cut into small pieces and cook for an hour in 
boiling water, then drain and mash, seasoning 
34 529 



530 Ibow to Cooft IDegetables 

with salt, pepper, and butter. Moisten with a 
little cream, and serve. 

BOILED WINTER SQUASH 

Peel and cut up, removing the seeds, and cook 
slowly until soft in a very little water. Drain and 
mash, pressing out the liquid, and season with 
butter, pepper, and salt. 

BAKED SQUASH— I 

Cut into two-inch pieces, remove the seeds and 
strings, put into a baking-pan, sprinkle with salt 
and pepper, and bake, basting with molasses 
and melted butter. Keep covered during the 
first half hour. Serve in the shells. Or, cut 
in halves and bake, covered, for two hours, re- 
move from the shell, mash, and season with 
salt, pepper, and butter. 

BAKED SQUASH— II 

Cut up a squash and remove the rind. Cook 
in pieces for twenty minutes in boiling salted 
water, drain, put into a baking-pan, sprinkle 
with sugar, dot with butter, add enough water 
to moisten, and bake, covered, for an hour. 

BAKED SQUASH— III 

Boil and mash a squash, season with salt, 
pepper, and butter, and add two eggs beaten 
with half a cupful of milk. Mix thoroughly. 



trbirtg^tlwo 1DQlai26 to Cooft Sauasb 531 

put into a buttered baking-dish, and bake until 
puffed and brown. 

BAKED SUMMER SQUASH 

Cut the squash into sections, remove the seeds 
and bake, basting with melted butter. Sprinkle 
with salt, pepper, and minced parsley. 

BAKED WINTER SQUASH 

Split the squash, remove the seeds, and bake 
until tender. Scoop out the pulp, mash it, 
seasoning with butter, pepper, and salt. Fill 
the shell, cover with buttered crumbs and brown. 

SQUASH COMPOTE 

Cut a Hubbard squash into pieces, remove 
the seeds, sprinkle with salt, and put into a 
kettle with the cut side down. Sprinkle with 
a cupful of sugar, add water nearly to cover, 
and cook slowly until the syrup is nearly all 
absorbed. 

SQUASH CROQUETTES 

Mix a pint of mashed squash with half a cup- 
ful of bread-crumbs, a tablespoonful of butter, 
and salt and pepper to season. Heat thoroughly, 
shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. 

SQUASH CAKES— I 
Boil, mash, and cool two squashes, season with 



532 1bow to Cook \Dcgctabic6 

salt and pepper, add two tablespoonf uls of melted 
butter, two cupfuls of milk, two eggs well beaten, 
and enough flour sifted with a teaspoonful of 
baking-powder to make a smooth batter. Fry 
by spoonfuls on a hot griddle and serve hot with 
butter. 

SQUASH CAKES— II 

Mix two cupfuls of cold mashed squash with 
two eggs, a pinch of salt, and enough flour sifted 
with a pinch of baking-powder to make a smooth 
batter. Fry on a griddle by spoonfuls and serve 
hot with melted butter. 

CREAMED SQUASH— I 

Steam or boil small pieces of squash, drain, and 
reheat in Cream Sauce. 

CREAMED SQUASH— II 

Boil, drain, and mash a squash, pressing out 
the liquid. Season with pepper and salt, add 
two tablespoonfuls each of melted butter and 
cream and one egg well beaten. Cook for fifteen 
minutes in a double boiler, stirring frequently. 

ESCALLOPED SQUASH— I 

Cut crook-neck squashes in slices, peel, and 
boil in salted water for fifteen minutes. Drain 
and put into a buttered baking-dish in layers, sea- 
soning each layer with sugar, grated nutmeg, 



G;blrts*^wo Mass to Cooft Squasb 533 

and bits of butter. Pour over half a cupful of 
water and bake for an hour. Serve in the baking- 
dish. 

ESCALLOPED SQUASH— II 

Boil and mash a squash. Add a heaping 
tablespoonful of butter, one egg well beaten, 
pepper and salt to season, and milk to moisten. 
Fill a buttered baking-dish or the squash shell, 
sprinkle with crumbs, dot with butter, and bake 
until brown. 

FRIED SQUASH 

Dip pieces of squash into fritter batter and 
fry in deep fat. Or, mix two cupfuls of mashed 
cooked squash with three well-beaten eggs, two 
tablespoonfuls of cream, one tablespoonful of 
melted butter, and flour enough to make a 
smooth batter. Fry by spoonfuls on a griddle. 

FRIED SUMMER SQUASH 

Cut the squash in slices, dredge with seasoned 
flour, and saute in butter or dip in crumbs, then 
in egg and crumbs, and fry in deep fat. It 
may be parboiled for five minutes before frying. 
Or, prepare according to directions given for 
Fried Egg Plant. 

FLAKED SQUASH 
Grate cooked squash into a buttered baking- 



534 tjow to Cook IDegctables 

dish. Dot with butter, taking care not to disturb 
the flakes. Sprinkle with sugar and bake. 
Serve in the same dish. 

MASHED SQUASH 

Peel, remove the seeds, boil, drain, and mash, 
season with salt, pepper, sugar, butter, and grated 
nutmeg. Moisten with cream, reheat, and serve. 

ROASTED SQUASH 

Peel and cut into long strips. Cook in the pan 
with a roast, basting with the drippings. 

STUFFED SQUASH— I 

Parboil a squash, cut in two and scoop out the 
pulp. Mix with a chopped fried onion and half 
a cupful of soaked crumbs, squeezed dry. Cook 
for fifteen minutes, seasoning with salt and 
pepper. Take from the fire, mix with two eggs 
well beaten, fill the shells, sprinkle with crumbs, 
dot with butter, and bake until brown. 

STUFFED SQUASH— II 

Chop a small onion fine, fry in butter, add 
half a cupful of bread-crumbs, soaked in cold 
water and squeezed dry, and four cupfuls of 
mashed squash. Cook for fifteen minutes, sea- 
soning with salt and pepper, take from the fire, 
add a beaten egg and fill the squash shell. Cover 
with buttered crumbs and brown in the oven. 



Q;birts*Q;wo TKIlass to Cooft Squaeb 535 

STUFFED SQUASH— III 

Peel and remove the centre from a large flat 
squash, cutting it crosswise. Fill both halves with 
a stuffing of chopped meat and crumbs, season 
to taste, and moisten with stock or milk. Tie 
together and cook in stock or water. 

STUFFED SQUASH— IV 

Simmer two small summer squashes for ten 
minutes in boiling water to cover. Cut in halves, 
scrape out the pulp, remove the seeds, and press 
dry. Chop fine an onion and two cupfuls of 
shrimps, fry in lard, add a chopped tomato, a 
bit of bay-leaf, and thyme, parsley, and garlic 
to season. Add a cupful of crumbs, the squash 
pulp, salt and pepper to season, and one egg 
well beaten. Cook to a smooth paste, fill 
the shells, cover with buttered crumbs, and 
bake until brown. Crab meat, minced ham, or 
lobster may be used instead of the shrimps. 

STUFFED SQUASH— V 

Peel, boil, and mash two small squashes. Cool, 
add two tablespoonfuls of melted butter, two 
eggs well beaten, half a cupful of cream or 
milk, and salt and pepper to season. Turn into 
a buttered baking-dish, sprinkle with crumbs, 
dot with butter, and bake for half an hour. 
Three squashes may be used if a cupful of milk 
is added. 



536 IboW to Cool? XDCQCtablCB 

STUFFED SQUASH— VI 

Remove the pulp and seeds from a summer 
squash and mix the seasoned pulp with sausage 
meat or chopped cooked meat. Fill the shell 
and bake for forty-five minutes. 

STEAMED SQUASH 

Remove the top of a small Hubbard squash, 
remove the seeds and strings, and steam until 
tender. Remove the pulp, press through a sieve, 
season with salt, pepper, and butter, fill the 
shell, and reheat in the oven. 

STEAMED WINTER SQUASH 

Cut in pieces, remove seeds and strings, steam 
until soft, mash and season with butter, salt, and 
pepper. A little sugar may be added if desired. 

SQUASH AU GRATIN— I 

Prepare according to directions given for 
Baked Summer Squash. Rub through a colan- 
der, season with pepper and salt, moisten 
with cream, and put into a buttered baking-dish 
or into the squash shell. Sprinkle with crumbs 
and cheese and bake until brown. 

SQUASH AU GRATIN— II 

Cut a small Hubbard squash in halves and 
steam or boil until tender. Drain, remove the 
pulp, and press through a sieve. Add salt and 



;rbfrts*c:wo imiass to Cooft Squasb 537 

pepper to season, two tablespoonfuls of butter, 
one tablespoonf ul of milk or cream and the beaten 
yolk of an egg. Mix thoroughly, and put into 
a buttered baking-dish or into the squash shell, 
cover with buttered crumbs, and brown in the 



ONE HUNDRED WAYS TO COOK 
TOMATOES 

BROILED TOMATOES— I 

Peel and slice large tomatoes, season with salt 
and pepper, and broil, basting with oil. Or, dip 
in seasoned crumbs or corn-meal before broil- 
ing. Sprinkle with minced parsley if desired. 

BROILED TOMATOES— n 

Season half a cupful of butter highly with salt, 
pepper, sugar, and made mustard. Pour over 
broiled tomatoes, and serve. 

BREADED BROILED TOMATOES 

Cut in thick slices, dip in seasoned crumbs, 
then in beaten egg, then in crumbs, and broil. 
When taken up baste with butter or oil. 

BROILED TOMATOES WITH SAUCE 

Season Cream Sauce with a little mace, and 
salt and pepper to taste. When smooth and 
thick add a well-beaten egg and pour it over 
broiled tomatoes. Or, serve broiled tomatoes 
with highly seasoned melted butter mixed with 
lemon-juice. 

538 



®ne IbunOreO TKHase to Cooft ^omatoea 539 

BUTTERED TOMATOES 

Peel and quarter fresh tomatoes, removing 
the seeds. Stew until soft in very hot well- 
seasoned butter, add more butter, and serve. 

BAKED TOMATOES— I 

Peel the tomatoes and put into a baking-dish. 
Sprinkle thickly with sugar and bake until the 
sugar has become a thick syrup. Or, stuff 
tomato shells with seasoned crumbs, dot with 
butter, and sprinkle with sugar and bake. 

BAKED TOMATOES— II 

Cut tomatoes in two and arrange in a baking- 
dish, cut side up. Spread with butter, sprinkle 
with salt, pepper, minced parsley, and chives 
or grated onion. Bake until done and serve 
in the same dish. 

BAKED TOMATOES— III 

Cut a slice from the top of each tomato, 
scoop out the pulp, season with salt, pepper, 
sugar, or minced parsley, replace the lid, and 
bake for twenty minutes. A little butter may 
be put in each one. Grated cheese may be used 
instead of the parsley. Sprinkle with crumbs, 
if desired, before baking. 

BAKED TOMATOES— IV 

Cut three large tomatoes in two. Season with 



540 1bow to Gooft iDegetables 

salt and paprika, cover with chopped green pep- 
pers, dot with butter, and bake. Serve on toast 
with a sauce made of the pan-gravy and half 
a cupful of cream thickened with a tablespoonf ul 
of flour browned in butter. 

BAKED TOMATOES— V 

Cut into halves and put into a buttered 
baking-dish, skin side up, packing closely. 
Season with salt and pepper, put a large lump 
of butter on each one, and bake covered until 
soft, then uncover and brown. Take up care- 
fully, make a cream gravy in the pan, pour over 
the tomatoes, and serve. 

BAKED TOMATOES— VI 

Cut tomatoes in halves, put into a buttered 
baking-dish, sprinkle with flour or crumbs, 
season with salt, pepper, and dots of butter, and 
bake. Or, cut a slice from the top, scoop out the 
pulp, stuff with buttered and seasoned crumbs, 
and bake. Mix the crumbs with part of the pulp 
or a beaten egg if desired, or minced cooked 
meat, or chopped fried onion, or both. They 
may be served with Cream Sauce seasoned with 
minced onion. 

BAKED TOMATOES— VII 

Cut the tomatoes in halves, season with salt 
and pepper, and pack them into a baking-dish 
cut side up. Bake until done and serve on rounds 



®ne 1bunJ)rcD IKDlass to Cooft tomatoes 541 

of toast. Or, make a paste of a teaspoonful of 
minced garlic, a tablespoonful of minced parsley, 
two tablespoonfuls of oil and salt, and paprika 
to season. Spread on the cut surface and bake. 
Make a cream gravy in the pan if desired. 

BAKED TOMATOES— VIII 

Scoop out the pulp of six tomatoes according to 
directions previously given and season it with 
salt, pepper, sugar, onion-juice, and oil. Fill 
the shells, replace the lids, and bake, covered, 
for twenty-five minutes, basting with seasoned 
oil. Serve on toast. 

BAKED TOMATOES— IX 

Drain the pulp of six tomatoes and mix with 
an equal quantity of cracker-crumbs, seasoning 
with salt, pepper, and onion-juice. Fill the 
shells, cover with buttered crumbs, and bake 
for twenty minutes. Chopped cooked chicken 
or veal and a beaten egg may be added. Season 
with minced onion, add two tablespoonfuls of 
butter, cook to a smooth paste, cover with 
buttered crumbs, and bake, 

BAKED TOMATOES— X 

Rub a can of tomatoes through a sieve, season 
with salt and pepper, and add one tablespoonful 
each of butter and cracker-crumbs. Put into a 
buttered baking-dish and bake for half an hour. 
Serve in the same dish. 



542 1bow to dooft IDegetables 

BAKED TOMATOES A LA CREOLE 

Peel and cut in two three large tomatoes. 
Chop fine a green pepper and an onion and spread 
over the tomato. Sprinkle with salt, dot with 
butter, and bake, basting with the pan gravy. 
Add half a cupful of cream or milk to the pan- 
gravy, thicken it with flour cooked in butter, and 
pour the sauce over the tomatoes. Serve on 
toast. 

SLICED BAKED TOMATOES 

Put peeled and sliced tomatoes into a buttered 
baking-dish, seasoning each . layer with salt, 
pepper, butter, and a very little white sugar. 
Add a few crumbs if desired. Bake covered 
for half an hour, then uncover and brown. 
If desired, moisten with melted butter and pour 
over a few spoonfuls of unsweetened whipped 
cream. 

BAKED TOMATOES WITH EGGS 

Fry a chopped onion in butter, add a cupful of 
bread-crumbs and the pulp and juice taken 
from six tomatoes. Cook to a smooth paste, 
seasoning with salt, pepper, and minced parsley. 
Fill the tomato shells, bake for twenty minutes, 
break a fresh egg into each one, and bake until 
the egg is set. Season with salt and pepper and 
serve. 



®ne iJunDreD W^^e to CooFi tomatoes 543 



CREAMED BAKED TOMATOES 

Make a Cream Sauce, seasoning with celery 
salt and onion-juice. Put a tablespoonful of 
the sauce into a ramekin, add a small peeled to- 
mato and cover with the sauce. Spread buttered 
crumbs over the top and bake in a pan of boiling 
water for half an hour. Serve in the ramekins. 

CORN AND TOMATOES 

Drain a can of tomatoes and put into a buttered 
baking-dish in alternate layers with a can of corn, 
seasoning with salt, pepper, sugar, and butter, 
and sprinkling with crumbs. Cover with crumbs, 
dot with butter, and brown in the oven. Or, 
reheat a cupful each of stewed tomatoes and 
boiled corn, season with salt, pepper, sugar, 
and onion-juice, and serve. 

TOMATO CROQUETTES 

Cook together for twenty minutes half a can of 
tomatoes, three cloves, a tablespoonful of sugar, 
a thick slice of onion, and salt and paprika to 
season. Work together two tablespoonfuls of 
butter and four teaspoonfuls of corn-starch. 
Rub the tomatoes through a sieve, thicken with 
the butter and corn-starch, boil up, and add one 
egg slightly beaten. Cool, cut into shapes, dip 
in crumbs, then in egg and crumbs, and fry in 
fat to cover. 



544 ftow to Cooft XDCQCUbice 

V TOMATO AND RICE CROQUETTES 

Cook half a cupful of rice in three-fourths cup- 
ful of stock until the liquid is absorbed. Cook 
half a can of tomatoes for twenty minutes with a 
slice each of onion and carrot, a sprig each of 
parsley and thyme, two cloves, six pepper-corns, 
and a teaspoonful of sugar. Rub through a 
sieve, mix with the rice, and reheat. Take from 
the fire, add one egg well beaten, three table- 
spoonfuls of grated cheese, one tablespoonful of 
butter, and salt and cayenne to season. Cool, 
shape into croquettes, dip in crumbs, then in 
egg and crumbs, and fry in deep fat. 

CURRIED TOMATOES— I 

Chop fine an onion and an apple and fry in 
butter, seasoning highly with curry powder. 
Moisten with stock or gravy and spread on 
fried or baked tomatoes. 

CURRIED TOMATOES— II 

Grate a small onion and fry in butter with a 
teaspoonful of curry powder. Fry tomatoes in 
the same fat. Green tomatoes may be used. 
Make a cream gravy in the pan if desired. 

CURRIED TOMATOES— III 

Reheat a can of tomatoes with minced onion 
and curry powder to season. Put into a buttered 
baking-dish with alternate layers of boiled 



©ne 1bundret> Masa to Cook tomatoes 545 

rice, sprinkle with crumbs, dot with butter, and 
bake until brown. Or, season with curry 
powder and minced fried onion and pour over 
boiled rice. Serve with baked bananas. 

CURRIED TOMATOES— IV 

Fry a chopped onion in butter and saute sliced 
tomatoes in the same fat. Sprinkle with salt and 
curry powder and serve. Or, put peeled toma- 
toes in layers in a baking-dish, alternating 
with boiled rice and sliced okra, seasoning 
with salt, butter, cayenne, sugar, and curry 
powder. Have butter on top and sprinkle 
with crumbs if desired. Bake, covered, for an 
hour and serve in the baking-dish. 

CURRIED TOMATOES— V 

Peel and quarter five tomatoes. Fry two 
onions in butter, add a teaspoonful of curry 
powder, a bay-leaf, a blade of mace, and a 
cupful of hot water. Bring to the boil, put in the 
tomatoes, cover and simmer for twenty minutes. 
Skim out the tomatoes, arrange on a bed of 
boiled rice, strain the sauce over, and serve. 
Or, cook the tomatoes for ten minutes with a 
table spoonful each of butter and minced onion 
and a teaspoonful each of salt and curry powder. 
Put a layer of sliced okra in a baking-dish, cover 
with seasoned tomato, sprinkle with crumbs, 
dot with butter, and repeat until the dish is full, 
having crumbs and butter on top. Bake 

35 



546 1bow to dooft XDcQcUbiee 

for half an hour, then uncover and brown. 
Sprinkle with chopped nuts and serve in the 
same dish. Make a Drawn-Butter Sauce, sea- 
soned with lemon-juice and cayenne, and serve 
immediately. 

CURRIED TOMATOES AND OKRA 

Season stewed tomatoes with salt, pepper, 
butter, and curry powder. Put into a buttered 
baking-dish in alternate layers with sliced okra, 
sprinkling the tomatoes with minced onion and 
crumbs. Cover with a thick layer of boiled rice 
and bake, covered, for half an hour. Or, put 
a cupful of boiled rice between the layers and 
omit the crumbs. Serve with Drawn-Butter 
Sauce, seasoning with lemon-juice. Chopped 
nuts may be sprinkled on the rice. 

DEVILED TOMATOES— I 

Mix together the mashed yolks of three hard- 
boiled eggs, a teaspoonful each of powdered 
sugar and made mustard, and a pinch each of 
salt and cayenne. Add three tablespoonfuls 
of butter and, gradually, three tablespoonfuls of 
vinegar or lemon-juice. Bring to the boil, 
add two eggs well beaten, and cook in a double 
boiler until thick. Pour over fried or boiled 
tomatoes and serve. Or, serve with a Maitre 
d' Hotel Sauce made hot with mustard and 
cayenne. 



Qnc IbunDre^ Mas6 to CooK tTomatoes 547 

DEVILED TOMATOES— II 

Mix together the yolks of three eggs well 
beaten, three tablespoonfuls of vinegar, a tea- 
spoonful of sugar, half a teaspoonful each of 
mustard and salt and a pinch of cayenne. Add 
three tablespoonfuls of oil and cook in a double 
boiler until smooth and thick, beating constantly. 
Pour over fried or broiled tomatoes and serve. 

DEVILED TOMATOES— III 

Mix together one tablespoonful each of butter 
and vinegar, the mashed yolk of a hard-boiled 
egg, a teaspoonful each of sugar and mustard, 
and salt and cayenne to season highly. Bring 
to the boil, add one egg well beaten, and cook 
until smooth and thick. Pour over fried or 
broiled tomatoes and serve. 

DEVILED TOMATOES— IV 

Mix together four tablespoonfuls of butter 
two teaspoonfuls of powdered sugar, one tea- 
spoonful of mustard, salt and cayenne to season, 
the yolk of one hard-boiled egg, mashed smooth, 
two tablespoonfuls of vinegar and one egg slightly 
beaten. Cook in a double boiler until thick, 
stirring constantly, and pour over fried or 
broiled tomatoes. 

DEVILED TOMATOES— V 
Mash the yolks of two hard-boiled eggs with 



548 ibow to Cooft tDegetablcs 

one tablespoonful each of melted butter and 
vinegar, add a teaspoonful of sugar, and a pinch 
each of salt, mustard, and cayenne. Bring to the 
boil, thicken with the beaten yolk of an egg, and 
pour over fried or broiled tomatoes. 

ESCALLOPED TOMATOES— I 

Put sliced tomatoes in layers in a baking-dish, 
seasoning with salt, pepper, and dots of but- 
ter, and onion- juice if desired, alternating with 
crumbs. Have the top layer of crumbs and 
butter. A cupful of stock may be poured over. 
Cover and bake until well done, then uncover 
and brown. A little sugar may be added to the 
seasoning. Or, season each layer of tomatoes 
with minced onion and grated cheese and have 
crumbs on top. Green tomatoes may be used, 
or drained canned tomatoes. 

ESCALLOPED TOMATOES— II 

Prepare according to directions given for 
Escalloped Tomatoes — I, sprinkling the layers 
of tomato with minced onion and salt pork. 

ESCALLOPED TOMATOES— III 

Mix together half a can of tomatoes, three table- 
spoonfuls of bread-crumbs, a small onion chopped, 
and salt, sugar, and pepper to season. Pour into 
a buttered baking-dish. Beat together one 
and one-half cupfuls of milk, a teaspoonful of 



®ne IbunDreD IKflaiss to Cooft tomatoes 549 

sugar, and four eggs. Pour over the tomato 
and bake in a slow oven for forty minutes. 

ESCALLOPED TOMATOES— IV 

Mix two cupf uls of canned tomatoes, one cupful 
of bread-crumbs and one-third cupful of grated 
cheese, with salt and pepper to season, and pour 
into a buttered baking-dish. Cover with buttered 
crumbs, sprinkle v^^ith grated cheese, and bake 
for twenty minutes. 

ESCALLOPED TOMATOES— V 

Butter a baking-dish, put in a layer of thinly 
sliced onion, and cover with two layers of sliced 
tomatoes dipped in egg and crumbs. Dot with 
butter and bake until brown. 

ESCALLOPED TOMATOES— VI 

Season half a can of tomatoes with salt, pepper, 
and grated onion and mix with a cupful of 
finely cut celery; put half of it into a buttered 
baking-dish, cover with buttered and seasoned 
crumbs, and sprinkle thickly with grated cheese. 
Put in the rest of the tomatoes, cover with but- 
tered crumbs, sprinkle with grated cheese, and 
bake until brown. 

ESCALLOPED TOMATOES AND MACARONI 

Fill a buttered baking-dish w-ith alternate 
layers of cooked and broken macaroni and 



550 lbow to Cooft \Dcgetable0 

drained canned tomatoes, seasoning each layer 
with butter, pepper, and salt, sprinkling over 
crumbs with grated cheese. Fill the dish with 
milk and bake for half an hour. 

ESCALLOPED TOMATOES AND CORN 

Arrange in alternate layers in a buttered bak- 
ing-dish sliced tomatoes and corn cut from the 
cob, seasoning with minced salt pork and onion, 
pepper, salt, and sugar. Have tomatoes on top. 
Cover with crumbs, dot with butter, and bake 
covered for half an hour, then uncover and 
brown. 

ESCALLOPED TOMATOES AND ONIONS 

Fill a buttered baking-dish with alternate lay- 
ers of sliced tomatoes and fried or parboiled 
sliced onions, seasoning each layer with salt, 
pepper, and butter, and sprinkling with crumbs. 
Cover with crumbs, dot with butter, and bake 
for forty-five minutes. Sprinkle with grated 
cheese if desired. 

ESCALLOPED TOMATOES AND POTATOES 

Season a pint of peeled and chopped tomatoes 
with salt, pepper, and onion-juice. Peel and 
chop half the quantity of boiled potatoes. Put 
into a buttered baking-dish in alternate layers, 
sprinkling the tomatoes with cracker-crumbs 
and cheese. Cover with crumbs, dot with but- 
ter, and bake for half an hour. Canned toma- 



One IbunDret) imiaigs to Cooft XTomatocs 551 

toes may be used and rice or corn substituted 
for the potatoes. 

ESCALLOPED TOMATOES AND RICE 

Season a can of tomatoes with salt and a 
teaspoonful of curry powder. Put into a baking- 
dish in alternate layers with a cupful of well- 
washed rice, having tomatoes on top. Cover 
with crumbs, dot with butter, and bake for half 
an hour. 

TOMATO FARCI 

Cut four tomatoes in halves and put into a 
frying-pan whole side down, in half an inch of hot 
fat. Cook slowly until nearly tender. Drain 
and put into a baking-dish with two tablespoon- 
fuls of olive-oil, a tablespoonful each of minced 
onion, and parsley, and salt, pepper, and cayenne 
to season highly. Bake for twenty minutes and 
serve in a baking-dish. 

TOMATO FRITTERS— I 

Cook together for twenty minutes a can of 
tomatoes, six cloves, two tablespoonfuls of sugar, 
and a small onion sliced. Rub througji a sieve 
and add half a cupful of corn-starch rubbed 
smooth in water, and melted butter, salt, and 
cayenne to season, and a beaten egg. Stir until 
cooked then pour into a buttered shallow tin, 
cool, cut into shapes, dip in crumbs, then in e^g 
^nd crumbs, and fry in deep fat, 



552 1bow to Cooft iPcQetables 

TOMATO FRITTERS— II 

Make a batter of one cupful each of flour and 
warm water, a tablespoonful of butter, and a 
pinch of salt. Fold in the beaten white of an 
egg and dip thick seasoned slices of tomatoes 
into the batter. Fry brown in deep fat. 

TOMATO FRITTERS— III 

Cook together for ten minutes a can of toma- 
toes, a teaspoonful each of salt and sugar, and 
pepper to season. Thicken with a tablespoonful 
each of butter and flour cooked together and rub 
through a sieve. Cut stale bread into strips 
and soak until nearly soft in the sauce. Dip in 
egg and crumbs and fry in deep fat. 

FRIED TOMATOES— I 

Peel and slice large fresh tomatoes, season with 
salt, pepper, and sugar, and dredge with flour or 
dip in beaten egg, then in crumbs, and saute in 
butter or drippings. Or, fry in deep fat. The 
egg and crumbs may be omitted if the tomatoes 
are saut6d. Make a Cream Sauce in the pan if 
desired, and pour over the tomatoes. Green 
tomatoes may be prepared the same way and 
a little minced onion sauted with them. If fried 
in deep fat, tomatoes may be double-breaded. 

FRIED TOMATOES— II 

Use very small tomatoes and fry whole in 
deep fat, dipping in egg and crumbs if desired. 



©ne iJunDreD TRHass to Cook XTomatoeg 553 

FRIED TOMATOES— III 

Season sliced tomatoes with salt, paprika, sugar 
and onion-juice, dip in corn-meal or fritter bat- 
ter, and fry in deep fat. 

FRIED TOMATOES WITH CREAM 

Cut six large tomatoes in half, and saut€ 
the cut side in butter or drippings. Take up 
the tomatoes and cook a tablespoonful of flour 
in the fat. Add half a cupful of hot milk and 
cook to a thick sauce, seasoning with salt and 
cayenne. Pour over the tomatoes, and serve. 

CREAMED FRIED TOMATOES 

Dip peeled and sliced tomatoes in cracker 
crumbs or seasoned flour and fry brown in butter 
or bacon fat. Make a cream gravy, using the 
fat in the pan. Pour over and serve. Green 
tomatoes may be used in the same way. Or, 
dip in egg and crimibs before frying. 

FRIED GREEN TOMATOES 

Slice green tomatoes and soak for ten minutes 
in cold salted water. Drain, sprinkle with sugar, 
dip in corn-meal, and fry in hot fat. Season 
to taste, 

FRIED TOMATOES WITH ONIONS 

Slice onions and green tomatoes thin and fry 
in drippings. 



554 1bow to Cooft itJeQetables 

FRIED TOMATOES AND PEPPERS 

Seed and shred six green peppers and slice 
three tomatoes. Fry in oHve-oil with a chopped 
onion and a bean of garHc and serve on toast. 

PILAU OF TOMATOES 

V Press through a sieve a can of tomatoes, keep- 

ing back the seeds, and reheat with an equal 
quantity of stock. Add two chopped onions 
fried in butter, and salt and pepper to season. 
Bring to the boil, add one pound of well-washed 
rice, and simmer until the tomato is absorbed. 
Add three or four tablespoonfuls of butter and 
keep warm for twenty minutes. The onion may 
be omitted. Season with pepper and serve very 
hot. Chopped cooked meat may be added if 
desired. 

TOMATO PUREE 

Cut up a dozen tomatoes, season with salt and 
cayenne, add an onion, a bunch of parsley, a sprig 
of thyme, a bay-leaf and enough stock to moisten. 
Simmer until reduced to a pulp. Take out the 
herbs, rub through a sieve and thicken with a lit- 
tle flour cooked in butter, adding a little stock or 
cream, if necessary, to moisten. 

ROASTED TOMATOES 

Cook unpeeled tomatoes for an hour in a pan 
with a roast, seasoning with salt and pepper and 
basting with the drippings, 



®ne IDunDceD IKIlasB to dooft ^omatoeg 555 

STEWED TOMATOES— I 

Peel and cut up the tomatoes and cook for 
fifteen minutes. The stew may be thickened 
with corn-starch rubbed smooth with a little 
cold water or with crumbs or with butter rolled 
in flour. Season with salt, pepper, and butter, 
and add a little sugar if desired. A little minced 
onion may be added. 

STEWED TOMATOES— II 

Slice six tomatoes, season with salt, pepper, 
and butter, add a chopped onion, and cook covered 
for fifteen minutes. Add half a cupful of stock 
and cook slowly until soft. Boil half a cupful 
of well-washed rice, drain, mix with the tomatoes, 
reheat, and moisten with a little Brown Sauce. 
Add a little sugar if desired. 

STEWED TOMATOES— III 

Put six or eight ripe tomatoes into a saucepan 
with enough brown stock or gravy to reach to 
half their height. Cook until tender, turning 
once. Thicken the cooking liquid with flour 
browned in butter and serve the sauce poured 
over the tomatoes, 

STEWED TOMATOES— IV 

Peel and quarter fresh tomatoes and cook, 
uncovered, for an hour. Drain off the juice and 
simmer slowly for another hour. Drain again, 



556 lbow to Cooft Degetables 

season with butter, pepper, and salt, and add a 
little sugar if desired. Save the drained liquid 
for soup. Or, after the first draining, add a half 
cupful of stale bread-crumbs and a little grated 
onion. 

STEWED TOMATOES— V 

Peel and slice fresh tomatoes, cook for twenty- 
minutes, and drain off the liquid. Season the 
tomatoes with salt, pepper, and grated onion 
and thicken with a little flour cooked in butter. 

STEWED TOMATOES— VI 

Peel the tomatoes and cook for fifteen minutes, 
seasoning with salt, pepper, and grated nutmeg, 
and adding a liberal amount of butter. Minced 
onion or sugar may be added to the seasoning. 
Raw rice may be cooked with them, or stale 
bread may be crumbed in when they are nearly 
done. 

STEWED TOMATOES— VII 

Cook a can of tomatoes and a chopped onion 
together, seasoning with salt, pepper, and sugar. 
Thicken with flour cooked in butter and add a 
little cream. Cook until smooth and thick, sea- 
son with vinegar or lemon-juice, and serve. 

STEWED GREEN TOMATOES— I 

Fry three sliced onions in drippings and add 
six peeled and sliced green tomatoes. Sprinkle 



Qnc IbunDreD "Ma^e to aooft tomatoes 557 

with salt and pepper, cook for five minutes, 
and add half a cupful of hot water. Cover 
and simmer until the tomatoes are done, add a 
heaping tablespoonful of butter, and serve. 

STEWED GREEN TOMATOES— II 

Trim and slice enough green tomatoes to make 
a quart. Cook until soft without liquid and 
thicken with a beaten egg and half a cupful of 
crumbs. Season with butter, pepper, and salt. 
Two tablespoonfuls of rice may be cooked with 
the tomatoes. 

STEWED TOMATOES WITH CHEESE 

Stew fresh tomatoes according to directions 
previously given and add a cupful of grated Amer- 
ican cheese and three eggs well beaten. It 
will be richer if the tomatoes are cooked in stock. 

STEWED CANNED TOMATOES 

Cook for fifteen minutes with two tablespoon- 
fuls of butter, one tablespoonful of sugar, and 
salt and pepper to season. Thicken with cracker 
crumbs or with a teaspoonful of corn-starch 
rubbed smooth with a little cold water. 

STEWED TOMATOES AND CELERY 

Stew a can of tomatoes with two or three stalks 
of celery cut fine. Thicken with flour cooked in 
butter and season with salt, pepper, butter, sugar, 
and a little cinnamon or nutmeg. 



558 1bow to Cook iDegetables 

STEWED TOMATOES AND CORN 

Cook together two cupfuls of tomatoes and 
one cupful of corn cut from the cob. Season 
with salt, pepper, and butter and, if desired, a 
little boiling cream. The corn may be omitted 
and three beaten eggs added. Canned vegetables 
may be used. 

STUFFED TOMATOES— I 

Make a stuffing of one cupful each of minced 
ham and chopped mushrooms, half a cupful of 
bread-crumbs, the tomato pulp and juice, and 
season with salt, pepper, cayenne, minced parsley, 
and melted butter. Stuff a dozen tomatoes 
and bake for twenty minutes, basting with 
melted butter. Cold chicken or veal or cold 
fish may be substituted for the ham. 

STUFFED TOMATOES— II 

Mix together half a pound of chopped cooked 
ham, two cupfuls of bread-crumbs, two table- 
spoonfuls of minced parsley, a chopped onion, 
one clove of garlic minced, and two table- 
spoonfuls of butter. Mix thoroughly, season 
with salt and pepper, and stuff six or more 
tomato shells. Sprinkle with crumbs, dot with 
butter, and bake for twenty minutes, basting 
with oil or melted butter. Serve with broiled 
ham. 



©ne 1bunt)ret) TKflags to Cook ^omatoe^ 559 

STUFFED TOMATOES— III 

Make a stuffing of minced cooked chicken or 
ham, seasoning with salt, pepper, sugar, and 
onion-juice, and stuff six tomatoes according to 
directions previously given. Pack into a buttered 
baking-dish, fill the spaces with seasoned crumbs, 
moisten with stock, dot with butter, and bake 
covered for half an hour. Serve in the baking- 
dish or take up and make a cream gravy in the 
pan, omitting flour, and adding a bit of soda. 

STUFFED TOMATOES— IV 

Cut a slice from the top of each of four large 
tomatoes and scoop out as much of the pulp as 
possible. Chop the pulp with one-fourth pound 
of cooked ham and three small onions. Season 
with salt, cayenne, sugar, vinegar, and a little 
powdered thyme. Cook for fifteen minutes, 
then fill the tomato, dot with butter, and bake, 
basting occasionally with melted butter or stock. 

STUFFED TOMATOES— V 

Make a stuffing of a cupful of chopped cooked 
meat, half a cupful or more of bread-crumbs, a 
tablespoonful each of minced parsley and melted 
butter, and salt and pepper to season. Moisten 
with stock or milk. Stuff six tomato shells, dot 
with butter, sprinkle with onion-juice, and bake, 
basting with hot water. Or, mix a cupful of 
boiled rice with a chopped onion, season with salt, 



56o ldow to Cook Degetablee 

pepper, and butter. Stuff the tomato shells and 
bake. Or, make a stuffing of a cupful of grated 
corn, half a cupful of bread-crumbs, a tablespoon- 
f ul each of milk and butter, and salt, pepper, and 
sugar to season. 

STUFFED TOMATOES— VI 

Mix the scooped-out tomato pulp with bread 
soaked in milk and season with minced pars- 
ley, grated onion, salt, and pepper. Add a few 
chopped mushrooms if desired and a little 
chopped cooked meat. Fill the tomato shells, 
dot with butter, and bake. 

STUFFED TOMATOES— VII 

Chop fine half a pound of cold steak and a slice 
of bacon. Season with chopped fried onion, 
salt, pepper, cayenne, and minced parsley. Add 
two tablespoonf uls of cracker-crumbs, and moisten 
with stock or water. Stuff six tomatoes and 
bake for an hour, basting with stock or butter 
and water. Or, fill the tomatoes nearly full 
with minced cooked chicken or veal nicely 
seasoned. When nearly done break in a beaten 
egg and cook until the egg is set. 

STUFFED TOMATOES— VIII 

Make a stuffing of the chopped pulp of six 
tomatoes, an equal quantity of crumbs, a table- 
spoonful of butter, and half as much chopped 
meat, oysters, or cooked spaghetti as crumbs. 



®ne IbunDreC) iKIla^s to Cooft Uomatoee 561 

Season with salt, pepper, and chopped onion, 
which may be fried. Fill the tomato shells, cover 
with buttered crumbs, and bake for ten minutes. 

STUFFED TOMATOES— IX 

Make a stuffing of the pulp of six tomatoes 
mixed with chopped cooked sweet-breads and 
mushrooms, Mix with a cupful of Bechamel 
Sauce and season with minced parsley. Fill the 
tomato shells, bake until tender, and serve on 
rounds of toast or fried bread. 

STUFFED TOMATOES— X 

Make a stuffing of one cupful of grated corn, half 
a cupful of bread-crumbs, a tablespoonful of 
butter, four tablespoonfuls of cream, a pinch of 
sugar, and salt and cayenne to season, or a cupful 
of chopped cooked duck, half a cupful of boiled 
rice, stock to moisten, and salt, paprika, and 
curry powder to season. Stuff six tomatoes, 
cover with crumbs, dot with butter, and bake 
for half an hour. 

STUFFED TOMATOES— XI 

Chop fine cold cooked chicken, veal, or fish, and 
mix a cupful of it with a cupful of bread-crumbs. 
Add one tablespoonful each of minced ham 
and parsley, a small onion grated, one egg 
well beaten, and salt, sugar, and cayenne to 
season. Cook to a smooth thick paste, with part 
of the pulp scooped from six tomatoes. Fill 
36 



562 t>o\0 to dock IDegetables 

the shells, cover with crumbs, dot with butter, 
and bake for half an hour. Serve with Tomato 
Sauce. 

STUFFED TOMATOES— XII 

Make a stuffing of one cupful of chopped mush- 
rooms, half a cupful each of minced cooked 
chicken and bread-crumbs or boiled rice, a table- 
spoonful of melted butter, half a cupful of cream, 
and salt and pepper to season. The mushrooms 
may be omitted if twice as much chicken is used 
and a little minced parsley added to the seasoning . 
Stuff six tomatoes according to directions pre- 
viously given, sprinkle with crumbs, dot with 
butter, and bake for half an hour. 

STUFFED TOMATOES— XIII 

Chop a small onion fine, and fry it in butter 
with six chopped mushrooms and a heaping 
tablespoonf ul of sausage meat or chopped cooked 
chicken. Add half a cupful of bread-crumbs, 
the pulp scooped from six tomatoes, and salt, 
pepper, and minced parsley to season. Cook 
to a smooth paste, fill the tomato shells, and 
bake, basting with melted butter and hot water. 
Half a pound of chicken livers may be used instead 
of the sausage meat. Moisten with a little stock 
if required. 

STUFFED TOMATOES— XIV 

Make a stuffing of a cupful each of bread-crumbs 



One t>nr\t>xct> tmai25 to Cook tomatoes 563 

and chopped nuts, a grated onion, a tablespoon'>- 
ful of butter, and salt and pepper to season. 
Stuff six tomatoes according to directions pre- 
viously given and bake for half an hour, basting 
with melted butter and hot water. 

STUFFED TOMATOES— XV 

Scoop out the pulp from six large tomatoes, 
and fill the shells with creamed macaroni or 
spahgetti. Put into a buttered baking-dish, 
cover with Cream Sauce, sprinkle thickly with 
grated cheese, and bake for half an hour. 

STUFFED TOMATOES— XVI 

Chop a small onion fine, fry it in butter, add 
half a cupful of bread-crumbs, soaked in cold 
water and squeezed dry, and add the pulp of 
six tomatoes. Heat thoroughly, fill the tomato 
shells, and bake, basting with stock. A cupful 
of chopped cooked beef and the beaten yolk 
of an egg may be added. 

STUFFED TOMATOES— XVII 

Season cold boiled rice with melted butter, 
onion-juice, salt, and paprika. Stuff tomato 
shells, sprinkle with grated cheese, and bake 
covered for half an hour, then uncover and 
brown. Cooked macaroni may be used instead 
of the rice, adding grated cheese to the 
seasoning. 



5 64 Ibow to Cook IDegctablcg 

STUFFED TOMATOES— XVIII 

Make a stuffing of a cupful of bread-crumbs, 
a tablespoonful of melted butter, one egg well 
beaten, and salt, pepper, minced parsley, 
marjoram, thyme, and grated lemon-peel to 
season. Stuff six tomato shells, tie on the tops, 
dip in egg beaten with a tablespoonful of water, 
then in crumbs, and bake for fifteen minutes in 
a quick oven. 

STUFFED TOMATOES X LA SICILY— I 

Scoop out the pulp from six tomatoes, chop it 
fine, and fry in butter with a very small minced 
onion, and a cupful of chopped mushrooms. 
Add two tablespoonfuls of minced cooked ham 
and the same quantity of bread-crumbs. Season 
with salt, pepper, minced parsley, and sweet 
herbs, and moisten with stock or gravy if neces- 
safy. Fill the tomato shells, sprinkle with 
crumbs, dot with butter, and bake for half an 
hour. 

STUFFED TOMATOES A LA SICILY— II 

Prepare according to directions given for 
Stuffed Tomatoes a la Sicily — I, using bacon 
instead of ham and adding a pounded clove 
to the seasoning. Or, stuff with half a dozen 
cooked mushrooms, and two cooked chicken 
livers chopped fine and mixed with a chopped 
fried onion and a little garlic. Cook to a smooth 



®ne IbunDreD TKaa^s to Gooft ^omatoee 565 

paste with the yolks of two eggs and enough 
bread-crumbs to make a smooth paste. Season 
with lemon- juice, stuff the tomatoes, and bake for 
half an hour. 

STUFFED TOMATOES A LA SICILY— III 

Make a stuffing of the pulp scooped from six 
tomatoes, reheated in oil with a chopped onion 
and a little minced cooked ham. Season with 
minced parsley, add two tablespoonfuls of sherry, 
half a cupful of chopped mushrooms, and enough 
bread-crumbs to make a smooth thick paste. 
Season with salt and cayenne, stuff the tomatoes, 
sprinkle with crumbs and grated cheese, dot 
with butter, and bake for half an hour. 

TOMATOES STUFFED WITH MUSHROOMS 

Make a stuffing of equal parts of chopped 
mushrooms and bread -crumbs, seasoning with 
grated onion or garlic and a little minced pars- 
ley. Rub to a smooth paste with melted butter, 
seasoning with salt and cayenne. Stuff toma- 
toes, cover with buttered crumbs, and bake, 
basting with melted butter and stock. 

TOMATOES STUFFED WITH CORN 

Chop the pulp scooped from six tomato shells 
with the corn grated from three large ears. 
Cook together for five minutes, seasoning with 
salt, pepper, and sugar. Fill the shells, dot with 
butter, and bake for half an hour. 



5^6 Dow to Cooft iDegctables 

STUFFED TOMATOES A LA CREOLE 

Cook together half a cupful of rice, a pint of 
stock, and a small green pepper, seeded and 
chopped. When the liquid is nearly absorbed, 
add two tablespoonfuls of butter, mix carefully 
and stuff six tomatoes prepared according to 
directions previously given. Bake for half an 
hour, basting with oil or melted butter, and 
serve with Tomato Sauce made from the tomato 
pulp. 

STUFFED TOMATOES A LA DUXELLE 

Chop fine two onions and, a clove of garlic, 
fry in butter, add a can of mushrooms, drained 
and chopped, salt, pepper, and minced parsley 
to season, half a cupful of bread-crumbs and a 
well-beaten egg. Moisten with stock if neces- 
sary, stuff six or eight tomatoes, and bake, bast- 
ing with melted butter and hot water. 

STUFFED BAKED TOMATOES 

Make a stuffing of chopped cabbage and onion 
mixed with crumbs and tomato pulp, seasoning 
with salt, pepper, and sugar, and moistening with 
cream. Stuff the tomatoes according to direc- 
tions previously given and bake, basting with 
melted butter and hot water. Or, mix with 
the tomato pulp chopped cooked veal or chicken, 
and add minced onion and crumbs. 



®ne DunDccD m^^e to dooft a;omatoeg 567 

TOMATO SCRAMBLE 

Soak a cupful of bread-crumbs in a cupful of 
milk, add five eggs well beaten and four peeled 
and chopped tomatoes. Season to taste and 
cook in a buttered frying-pan. 

TOMATO SOUFFLE— I 

Cook a can of tomatoes for twenty minutes, 
seasoning with salt and pepper, drain off the 
liquid, and squeeze nearly dry in a cloth. Mix 
the yolks of three eggs with the pulp, season with 
pepper, butter, and salt, fold in the stiffly beaten 
whites, turn into a buttered baking-dish, and 
bake for ten or fifteen minutes. 

TOMATO SOUFFLE— II 

Cook half a can of tomatoes for twenty minutes 
with a slice of onion, a bay-leaf, a bit of mace, and 
salt and pepper to season. Strain, mix with the 
yolks of three well-beaten eggs, and cool. Fold 
in the stiffly beaten whites, pour into a buttered 
baking-dish, and bake for twenty minutes. 
Sprinkle with grated cheese before baking if 
desired. 

SPANISH TOMATOES 

Chop two onions fine and fry in butter, then 
add a can of tomatoes and a can of Spanish 
peppers chopped fine. Cook for five minutes, 
season with salt, then pour into a baking-dish, 



568 ibow to aooft IDegetaDles 

cover with buttered crumbs, and bake for forty- 
five minutes. Green peppers may be used, in- 
stead of the Spanish peppers. 

TOMATOES AND EGGS 

Mix one cupful of stewed and strained toma- 
toes with three eggs well beaten. Season with 
salt, pepper, and onion- juice, and add a little 
minced cooked ham if desired. Cook in butter 
until the eggs set, and serve on toast. Four 
eggs, six tomatoes, and one cupful of milk may 
be used for this dish, or four eggs and twelve 
tomatoes. Season with minced parsley. 

TOMATOES WITH MACARONI AND 
CHEESE 

Bake six peeled tomatoes and arrange on a 
bed of cooked and broken macaroni. Pour over 
a cheese sauce made of two cupfuls of cream 
and one cupful of cheese melted in a double 
boiler and seasoned with salt and paprika. 

TOMATO TOAST— I 

Cook a can of tomatoes for twenty minutes 
with a tablespoonful each of sugar and butter, 
and salt, pepper, and cayenne to season. 
Season with mace or nutmeg if desired and 
a little onion-juice. Serve on toast, moist- 
ening the toast with hot water and melted 
butter. 



©tie IbunDreD 'Ma^e to Cooft tomatoes 569 

TOMATO TOAST— II 

Rub a can of tomatoes through a sieve, season 
with salt, pepper, butter, and sugar, bring to the 
boil, and add cream enough to moisten: Pour 
over buttered toast and serve. 

TOMATO TOAST WITH MUSHROOMS 

Cook a can of tomatoes to a smooth thick paste, 
seasoning with salt, pepper, and butter. Spread 
on toast and lay a large fresh fried mushroom 
on top of each piece. Or, thicken a can of toma- 
toes with a teaspoonful of corn-starch wet with 
milk and season with grated onion, cayenne, and 
Worcestershire Sauce. Cook and stir for twenty 
minutes, then add a can of drained mushrooms, 
reheat, and serve on toast. 

TOMATOES AU GRATIN 

Brown a tablespoonful of flour in butter, add 
one and one-half cupfuls of stock and cook until 
smooth and thick, stirring constantly. Add a 
tablespoonful of minced onion, three tablespoon- 
fuls of minced parsley, and salt and pepper to 
season. Simmer until reduced to a cupful. 
Fill tomato shells with the sauce, sprinkle with 
crumbs, dot with butter, and bake until the 
tomatoes are soft. 

TOMATOES A L'INDIENNE 
Grate a cocoanut and thicken the milk with 



S70 Ibow to Gooft Degetables 

a tablespoonful of flour cooked in butter. Stir 
while cooking. Cook two cupf uls of peeled toma- 
toes with a chopped green pepper, a minced bean 
of garlic, and a tablespoonful of grated onion for 
twenty minutes. Add the cocoanut and the 
thickened milk, season with salt and curry pow- 
der, add a pinch of soda, and serve. 

TOMATOES A LA MARSEILLES 

Cut six large tomatoes in two and saut^ the 
cut side in oil for one minute. Pack into a 
baking-dish, flat side up, and season with pepper 
and salt. Chop fine two green onions, two beans 
of garlic, two hard-boiled eggs, and two ancho- 
vies. Add a teaspoonful each of minced chives 
and parsley and a tablespoonful of butter. 
Spread the paste on the tomatoes, sprinkle with 
crumbs, dot with butter, and bake for ten minutes. 



FORTY-SIX WAYS TO COOK TURNIPS 

BOILED TURNIPS 

Peel and quarter young turnips and cook in 
boiling salted water to cover with four or five 
slices of bacon, changing the water once and 
adding a little sugar to the seasoned water. 
Reheat in Cream Sauce and serve with the bacon 
as a garnish. 

BOILED YELLOW TURNIPS 

Peel, cut into dice, parboil, drain, and finish 
cooking in mutton stock. Season with salt, 
pepper, butter, and sugar, and serve. 

BOILED TURNIP TOPS 

Wash the greens thoroughly and boil for 
twenty-five or thirty minutes in salted water. 
Drain and season with salt, pepper, and melted 
butter. Or, after draining press through a 
sieve and mix with a little Brown Sauce. 

BAKED TURNIPS— I 

Peel and parboil small turnips, drain, and put 
into a baking-pan with beef stock to reach to 
571 



572 ibow to Gook X)cgcUblce 

half their height. Sprinkle with salt, pepper, 
and sugar, dot with butter, cover, and bake for 
an hour, basting occasionally with the stock. 

BAKED TURNIPS— II 

Peel, parboil, and cut into slices. Put into a 
buttered baking-dish, sprinkling with seasoned 
crumbs. Moisten with milk or stock and bake 
until brown. 

BROWNED TURNIPS 

Peel, slice, boil until tender, drain, and saut^ 
in butter, sprinkling with salt, pepper, and sugar. 

TURNIP BALLS 

Cut balls from raw turnips with a French 
cutter, boil, drain, and serve with melted butter 
or any preferred sauce. 

TURNIP BALLS A LA POULETTE 

Cut a pint of balls from white turnips, put 
into cold salted and acidulated water, bring to 
the boil, and cook for five minutes. Drain, rinse 
in cold water, and cook until tender in chicken 
stock. Drain and thicken the cooking liquid 
with a tablespoonful each of butter and flour 
cooked together. Take from the fire and add 
the yolks of two eggs beaten with half a cupful 
of cream. Season with salt and pepper and re- 
heat the balls in the sauce. Season with lemon- 
juice if desired. 



3Ports*Sii m^i^e to Cook turnips 573 

TURNIP BALLS IN POTATO BORDER 

Cut balls from turnips with a French cutter 
and boil for twenty minutes in salted water to 
cover. Drain, season with melted butter, pep- 
per, and parsley, or mix with Cream Sauce. 
Serve in a potato border prepared according to 
directions elsewhere given. 

CREAMED TURNIPS 

Cut boiled turnips into dice, reheat in a Cream 
or White Sauce, season with salt, pepper, and 
sugar, and serve on toast. Add a little grated 
nutmeg if desired. Brown Sauce may be used 
also. 

TURNIP CHARLOTTE 

Boil white turnips until tender, drain, and 
press through a fine sieve. To one cupful of 
pulp, add one fourth cupful of thick cream, salt, 
pepper, and grated nutmeg to season, and the 
stiffly beaten whites of three eggs. Turn into 
a buttered mould and bake in a pan of water 
until the centre is firm. Turn out and serve 
with White, Bechamel, or Veloute Sauce. 

TURNIP CROQUETTES 

Cook peeled and sliced turnips in salted water 
until very soft. Drain, press out the liquid, and 
wring dry in a cloth. Season with salt and 
pepper mixed to a smooth paste with the beaten 



574 "ibow to Cooft tDesetables 

yolk of egg, cool, shape into croquettes, dip in 
crumbs, then in egg and crumbs, and fry in deep 
fat. 

TURNIPS AND CARROTS— I 

Cook separately diced carrots and turnips, 
then mix and season with salt, pepper, butter, 
and minced parsley. Or, mix with Cream or 
White Sauce. 

TURNIPS AND CARROTS— II 

Saut^ a cupful each of diced cooked turnips 
and carrots in butter, seasoning with salt and 
pepper. Drain, sprinkle with minced parsley, 
and serve. 

TURNIPS AND POTATOES 

Slice six peeled turnips, soak in cold water 
half an hour, drain, cover with cold salted water, 
and when half done, add two large peeled and 
sliced potatoes. Cook until done, drain, mash, 
season with salt, pepper, and sugar, and reheat, 
moistening with a little milk or Brown Sauce. 
Equal quantities of turnips and potatoes may 
be used. 

ESCALLOPED TURNIP AND POTATO 

Mix one and one-half cupfuls each of cold 
mashed turnips and potatoes with the yolks of 
two eggs, a cupful of milk, and salt and pepper 



3fortB*Sfr TKHasa to Coolft tTurnfps S75 

to season. Put into a buttered baking-dish, 
cover with buttered crumbs and bake for twenty 
minutes. Or, mix the mashed vegetables, season 
with butter, and brown in the oven. Or, shape 
into croquettes, dip in egg and crumbs, and fry 
in deep fat. 

TURNIPS WITH SWEET POTATOES 

Boil and mash separately two yellow turnips 
and four large sweet potatoes. Season with 
salt, pepper, and butter, mix, and beat together 
until very light. Put into a buttered baking- 
dish, brush with milk or melted butter, and bake 
for twenty minutes. 

FRIED TURNIPS— I 

Parboil, drain, and slice three or four turnips. 
Sautd in butter and add a little chopped onion 
if desired. 

FRIED TURNIPS— II 

Slice boiled turnips or boil sliced turnips. 
Drain, dredge with seasoned flour, or dip in 
egg and crumbs, and fry. 

GLAZED TURNIPS— I 

Boil small peeled turnips in rich stock to 
cover, adding a pinch of sugar. Drain, reduce 
the sauce by rapid boiling, and brown the turnips 
in the oven, basting with the stock. 



576 Ibow to Cooft iDegetables 

GLAZED TURNIPS— II 

Peel small turnips and boil for ten minutes 
in salted water to cover. Drain and sautd in 
butter, sprinkling with sugar. Add a little stock 
and cook until tender, seasoning with salt, pepper, 
and a little cinnamon or nutmeg. Thicken the 
pan-gravy if desired, with flour browned in 
butter. 

MASHED TURNIPS— I 

Peel four yellow turnips and two large pota- 
toes. Boil until tender in salted water, drain, 
mash, and season with butter, pepper, and salt. 
Moisten with a little cream and serve. 

MASHED TURNIPS— II 

Peel, cut up, and cook in boiling salted water 
with a little sugar. Drain, mash, moisten with 
Brown Sauce and a little milk. Season with 
pepper and serve. 

MASHED TURNIPS— III 

Peel and cut up the turnips, steam until tender 
and mash, seasoning with salt and pepper, and 
moistening with milk. If desired omit the milk 
and add a tablespoonful of flour cooked in but- 
ter. Cream or Bechamel Sauce may be used to 
moisten. 

ROASTED TURNIPS 
Parboil small peeled turnips until nearly 



afort^sSix 1imai26 to Cooft Q:urnlp6 577 

tender, drain, and put into the pan with a roast 
of mutton for forty-five minutes. Baste with 
the drippings and serve around the mutton. 

RAGOUT OF TURNIPS 

Chop a small onion fine, fry it in butter, and 
brown a pint of diced turnip in the same fat. 
Cover with stock and cook until the turnip is 
tender, thicken with flour browned in butter, 
season to taste and serve. 

TURNIPS IN BROWN SAUCE 

Peel, slice, and boil until tender in salted water, 
drain, saut6 in butter, and pour over a Brown 
Sauce. Season with salt, pepper, sugar, and 
mace. 

PUREE OF TURNIPS— I 

Peel, slice, and boil until soft in salted water. 
Drain, rub through a sieve, season with pepper 
and salt, and thicken with a tablespoonful of 
flour cooked in butter. Add half a cupful of 
hot cream in which a bit of soda has been dis- 
solved, bring to the boil, take from the fire, and 
add a well-beaten egg. Season with a Httle 
onion-juice if desired. 

PUREE OF TURNIPS— II 

Cut up six turnips, boil until soft, and drain, 
pressing out the liquid. Rub through a sieve 

37 



578 iDow to Cook Vegetables 

and reheat with a little very thick Cream Sauce, 
seasoning with salt, pepper, and sugar. Cook 
to a smooth thick paste and season, if desired, 
with grated nutmeg or powdered ginger. 

PUREE OF TURNIPS— III 

Peel and slice six white turnips, cover with 
cold water, bring to the boil, drain, and rinse 
in cold water. Cover with salted boiling water 
and cook until soft. Drain in a cloth and wring 
out the moisture. Press through a sieve and 
reheat with a little very thick Cream Sauce. 

STEWED TURNIPS— I 

Peel and quarter young turnips, parboil for 
fifteen minutes, drain, and cover with a cupful 
of boiling milk in which a bit of soda has been 
dissolved. Thicken with butter rolled in flour, 
season with pepper and salt, simmer for fifteen 
minutes, and serve very hot. 

STEWED TURNIPS— II 

Cut young turnips into dice or balls and cook 
until tender in stock to cover, seasoning with 
salt, pepper, and sugar. Thicken the cooking 
liquid and serve as a sauce. 

STEWED TURNIPS— III 

Cut into dice and cook in as little water as 
possible, seasoning with salt and sugar. When 



aforts^Six Mass to Cook turnips 579 

boiled almost dry, add one egg beaten with three 
tablespoonfuls of cream and serve, 

STEWED TURNIPS— IV 

Cut young turnips into dice and simmer until 
soft in a little butter. Season with salt and 
pepper and serve with mutton chops. 

STEWED TURNIPS— V 

Peel the turnips, cut into dice, and cook until 
nearly tender in salted water. Drain and simmer 
for fifteen minutes in cream, seasoning with salt, 
pepper, and sugar. Add a tablespoonful or more 
of butter and serve. 

STEWED TURNIPS— VI 

Peel and quarter small turnips or cut into 
balls, using a French cutter. Parboil, drain, and 
saute in butter, seasoning with a little sugar, 
salt, and pepper. Moisten with stock and finish 
CQoking. Add beef extract and butter to the 
pan-gravy and bring to the boil, pour over the 
turnips, and serve. 

STEWED TURNIPS— VII 

Peel young turnips and brown in butter. 
Sprinkle with salt and sugar, add stock nearly 
to cover, and simmer until tender. 

STEWED TURNIPS— VIII 
Peel six turnips and boil until tender in salted 



s8o 1bow to Cooft iDcgetables 

water. Drain, and simmer a cupful of bread 
crumbs in the cooking liquid until soft. Put the 
turnips into a saucepan with the bread and 
pepper and salt to season. Heat thoroughly 
and thicken with the yolk of an egg beaten with 
two tablespoonfuls of milk. 

STUFFED TURNIPS— I 

Peel six young turnips, cut a slice from the 
top of each, and scoop out the pulp. Chop fine 
two onions and enough cold cooked mutton to 
fill the turnips, add two tablespoonfuls of well- 
cooked rice, a tablespoonful of minced parsley, 
and salt and pepper to season. Fill the turnips, 
replace their tops, and stew slowly until tender 
in stock nearly to cover. Season the cooking 
liquid with salt, sugar, and vinegar, and finish 
cooking. Serve with the strained stock as a 
sauce. 

STUFFED TURNIPS— II 

Boil four or five large turnips until tender, 
drain, and cut a slice from the top of each. 
Scoop out the pulp and mash it with pepper, 
salt, and butter to season. Add a little cream, 
the yolk of an egg well beaten, and enough 
cracker crumbs to make a smooth thick paste. 
Fill the shells, brush with the beaten egg, and 
brown in a hot oven. 

STUFFED TURNIPS— III 

Boil four or five turnips until soft, drain, cut 



3Forti3*Sfi 1ICla^0 to Cooft tCumfps 581 

a slice from the top of each, and scoop out the 
pulp. Mash the pulp smooth, seasoning with 
salt, pepper, and butter, sprinkle with flour, 
moisten with cream, and add the well-beaten 
yolk of an egg. Fill the shells, put on the tops, 
brush with beaten egg, and brown in the oven. 

STEAMED TURNIPS 

Peel, cut up, and steam until done. Mash, 
season with salt, sugar, and butter, and moisten 
with cream. Or, without mashing, season with 
salt, pepper, and butter. 

TURNIPS A L'ALLEMANDE 

Fry turnip dice golden brown in oil, cover with 
mutton stock, and cook for half an hour. Thicken 
the cooking liquid with flour cooked in butter 
and season with salt, pepper, onion-juice, and 
kitchen bouquet. 

TURNIPS AU GRATIN 

Prepare according to directions given for 
Cauliflower au Gratin. 

TURNIPS A LA POULETTE— I 

Peel, quarter, and cook in salted water to 
cover. Drain and serve with Poulette or Velout6 
Sauce. 

TURNIPS A LA POULETTE— II 
Boil sliced turnips. Serve with a cupful of 



582 1bow to Cook \t)e9etable0 

Drawn-Butter Sauce to which the yolks of two 
well-beaten eggs have been added. Season the 
sauce with salt, pepper, onion- juice, and tarra- 
gon vinegar. 



FORTY MISCELLANEOUS RECIPES 
BAKED BANANAS— I 

Peel and quarter four bananas and put into 
a buttered baking-dish with eight tablespoonfuls 
of water, four of sugar, four teaspoonfuls each of 
melted butter and lemon-juice, and a sprinkle 
of salt. Bake slowly for half an hour, or less, 
basting frequently. The lemon-juice may be 
omitted. 

BAKED BANANAS— II 

Remove half the peel from each and bake 
covered for half an hour, open side up. Remove 
the rest of the skin and serve with melted butter 
to which a little hot cream may be added. Or, 
serve in the skins. 

FRIED BANANAS— I 

Peel, slice lengthwise, season with salt, dredge 
with flour and fry in oil or butter, or dip in egg 
and crumbs, or cut in two crosswise, dip in egg 
and seasoned crumbs, put on ice for two hours, 
and fry in deep fat. Sprinkle with lemon-juice 
if desired. 

583 



584 1bow to Gooft IDegctables 

FRIED BANANAS— II 

Peel, cut lengthwise into thirds, roll in sea- 
soned flour, and saut6 in butter. Or, without 
cutting dip in beaten egg, then in seasoned 
crumbs, then in egg, then in crumbs, and keep 
on ice for two hours. Fry in deep fat. 

BANANA FRITTERS 

Make a batter of two cupfuls of milk, three 
well-beaten eggs, and enough flour sifted with a 
teaspoonful of baking-powder to make a stiff 
batter. Dip peeled and quartered bananas in 
the batter and fry brown in deep fat. Drain 
and serve with any preferred sauce. 

ESCALLOPED BANANAS 

Peel, slice, and put into a buttered baking- 
dish in layers, seasoning each layer with salt, 
pepper, butter, and a little cream. Cover with 
buttered crumbs, moisten with cream, and bake 
covered for half an hour, then uncover and 
brown. 

CURRY OF VEGETABLES— I 

Mix one cupful each of cooked carrots and 
turnips cut into dice, one-half can of peas, and 
one cupful of cooked lima or kidney beans. 
Reheat in Brown Sauce, seasoning with minced 
onion, curry powder, a pinch of sugar, and a 
little vinegar. Add a cupful and a half of cooked 



afortis /IRiscellancous IRccfpes 585 

potatoes cut into dice, simmer for twenty min- 
utes, and serve in a border of boiled rice. 

CURRY OF VEGETABLES— II 

Chop an onion fine and peel and slice a sour 
apple. Cook for two minutes in butter, then 
add a pint each of carrots, turnips, and celery 
cut fine, a heaping teaspoonful of curry powder, 
and a sauce made of two tablespoonfuls of flour 
cooked in butter mixed with a pint of milk or 
stock and cooked until thick. Simmer for an 
hour and serve with a border of boiled rice. 

FRIED CORN MUSH 

Make a thick mush by cooking a cupful of 
corn-meal in salted boiling water. Cool in a 
deep pan and cut in slices. Dip in egg or milk, 
then in flour, and saut€ in butter, drippings, or 
bacon fat. 

GREENS 

Prepare according to directions given for 
Boiled Turnip Tops. 

BEET GREENS 

Chop half a pound of cold boiled ham with a 
small onion and saut^ in oil. Add two table- 
spoonfuls of hot vinegar and pour over beet 
tops boiled according to directions previously 
given. Or, cook young beet tops in a covered 



586 Dow to Cooft iDegetableg 

saucepan with a little butter, season with pepper 
and salt, and garnish with slices of hard-boiled 
eggs. 

DANDELION GREENS 

Boil until tender in salted water, drain, chop, 
and season with salt, pepper, butter, and vinegar 
or lemon-juice. 

GNOCCHI— I 

Bring to the boil a cupful of water and a table- 
spoonful of butter. Add five ounces of sifted 
flour and a pinch each of salt, pepper, and grated 
nutmeg. Add a heaping tablespoonful of grated 
Parmesan cheese and stir constantly until the 
mixture leaves the sides of the pan. Take 
from the fire and stir in one at a time three un- 
beaten eggs. Drop by teaspoonfuls into boiling 
water and simmer until firm. Drain, put into 
a buttered baking-dish, season with grated 
cheese and melted butter, and pour over a Cream 
or Bechamel Sauce, thickened with the yolks 
of three eggs. Sprinkle with crumbs and grated 
cheese, bake until brown, and serve in the same 
dish. 

GNOCCHI— II 

Melt one-fourth cupful of butter, add one- 
fourth of a cupful each of flour and corn-starch, 
a pinch of salt, and two cupfuls of boiling milk. 
Cook until smooth and thick, take from the 



3forts /iBfscellaneous IRedpes 587 

fire, add the yolks of two eggs and half a cupful 
of grated cheese. Pour into a buttered shallow 
pan, cool, cut in strips, roll in grated cheese, and 
brown in the oven. 

GNOCCHI AU GRATIN 

Bring to the boil a cupful of salted milk and 
sprinkle in one and one-half cupfuls of fine hom- 
iny or Indian meal. Add two tablespoonfuls 
of butter and cook to a stiff paste. Shape into 
small balls with teaspoons and simmer until 
firm in chicken stock or water. Drain, put on 
a serving platter, cover with White Sauce, 
sprinkle with grated cheese, spread with but- 
tered crumbs, and bake for ten minutes. Serve 
in the same dish. 

GNOCCHI A LA FRANQAISE 

Prepare according to directions given for 
Gnocchi — I, adding a little minced cooked chicken 
to the paste with the cheese. 

SEA KALE— I 

Boil in salted water with a bit of pork, drain, 
season with salt, pepper, butter, and vinegar, and 
serve, 

SEA KALE— II 

Soak for half an hour in cold water and cook 
for twenty-five minutes in boiling water. Drain, 
press out the liquid, chop fine, and reheat 



588 Tbow to Cooft lDegetablC6 

Season with melted butter or with salt, pepper, 
butter, and vinegar. 

CREAMED KOHL-RABI 

Peel, slice, and soak in cold water for half an 
hour. Drain, cover with cold water, and cook 
until tender. Drain and pour over a Cream 
Sauce to which has been added the well-beaten 
yolk of an egg. 

KOHL-RABI ESPAGNOLE 

Trim and quarter eight small kohl-rabis and 
cook until tender in salted water to cover, add- 
ing a little butter. Drain and reheat in a well- 
buttered Espagnole Sauce. 

STEWED KOHL-RABI— I 

Soak the tops in cold water. Peel and quarter 
the roots, cover with cold salted water, and boil 
until tender. Chop the greens fine, fry in butter, 
and add the roots cut in dice. Season with salt 
and pepper, add a cupful of stock, and thicken 
with flour browned in butter. 

STEWED KOHL-RABI— II 

Wash, peel, and cut into dice a quart of kohl- 
rabi, and cook in boiling salted water until 
tender. Cook the tops in another pan of boiHng 
water until tender, drain, and chop very fine. 
Cook two table spoonfuls of flour in butter, 
add the chopped greens and one cupful of soup 



3forti2 /iRiscellaneous IRecfpes 589 

stock or of the cooking liquid. When smooth 
and thick, add the cooked dice, reheat, and 



STUFFED KOHL-RABIS 

Pare and parboil eight kohl-rabis. Cut in 
two, scoop out the inside, and stuff with sausage 
meat seasoned with fine herbs. Bake for half 
an hour, basting with white stock. Drain and 
add the pan-gravy to a cupful of Velout6 Sauce. 
Pour over the kohl-rabi and serve. 

NUT CROQUETTES 

Cook a pint of crumbs in a double boiler 
with enough milk to make a smooth paste. 
Add a teaspoonf ul of salt, one and one-half cup- 
fuls of chopped nuts, two tablespoonfuls of 
sherry, and the well-beaten yolks of four eggs. 
Cool, shape into croquettes, dip in egg and 
crumbs, and fry in deep fat. 

POLENTA— I 

Boil a quart of white stock with two table- 
spoonfuls of butter and sprinkle in slowly, enough 
corn-meal to make a thick mush. Take from 
the fire, add four tablespoonfuls each of butter 
and grated Parmesan cheese and a tablespoonful 
of beef extract. Mould in small cups, turn out, 
sprinkle with crumbs and cheese, and bake, 
basting with melted butter. 



sgo 1bow to Cook IDegetables 

POLENTA— II 

Mix one cupful of corn-flour with two cupfuls 
of cold water and stir into two cupfuls of boiling 
water, to which a teaspoonful of salt has been 
added. Cook for half an hour and add two 
tablespoonfuls of butter and four tablespoonfuls 
of grated cheese. Chop fine six mushrooms, an 
onion, and a clove of garlic and saut6 in butter. 
Add half a cupful of stock and simmer for five 
minutes. Serve with the Polenta, or cool it, 
cut it into shapes, dip in egg and crumbs, and 
fry in deep fat. 

POLENTA— III 

Bring to the boil two and a half cupfuls of 
boiling water and one cupful of milk. Add a 
teaspoonful of salt and sprinkle into it slowly 
one cupful of corn-meal. Cook for half an hour 
or more, stirring occasionally. Take from the 
fire, add one egg well beaten, a tablespoonful of 
butter, and half a cupful of grated cheese. Cool^ 
cut into squares, dip in melted butter, then in 
grated cheese, sprinkle with paprika, and bake 
until the cheese is melted. 

POLENTA— IV 

Make a mush of a cupful of corn-meal sifted 
into a quart of salted boiling water. Cook for 
half an hour, then add one tablespoonful of 
butter and two of grated cheese. Cook for 



fforti2 /iftigcellaneous IRecipes 591 

twenty minutes longer and cool. Cut into large 
cubes, brush with melted butter, sprinkle with 
grated Parmesan cheese and brown in the oven. 
Serve with Tomato or Brown Sauce and more 
grated cheese. 

INDIAN PILAU 

Wash a cupful of rice thoroughly, throw into 
fast -boiling water, boil for twenty minutes, and 
drain. A tablespoonf ul of butter may be added 
to the water. Season with salt and pepper, 
add a heaping tablespoonful of butter, and 
garnish with hard-boiled eggs and fried 
onions. 

RAGOUT OF VEGETABLES 

Parboil one carrot, two potatoes, one cupful 
of string-beans, one cupful of green peas, one 
sliced onion, and one-fourth pound of salt pork. 
Drain, remove the pork, and slice the potatoes 
and carrot. Add a sliced tomato, one cupful of 
stock, a pinch of pepper, one tablespoonful of 
butter, and cook for half an hour. 

BOILED SAUER KRAUT 

Soak for several hours in cold water and re- 
heat with enough fresh boiling water to moisten. 
Serve with bacon, salt pork, or sausages. Cold 
sauer kraut may be chopped and fried, or re- 
heated in a Cream Sauce. 



592 ibow to Cooft IDegetables 

VERMICELLI A LA REINE 

Scald half a pound of vermicelli, drain, and 
cook until tender in stock to cover. Take from 
the fire and add the yolks of eight eggs beaten 
with two cupfuls of cream. Keep warm until 
it is thick, but do not let it to boil. 

VEGETABLE HASH 

Chop coarsely cold cooked cabbage, parsnips, 
and potatoes, and fry in butter, then moisten 
with hot water and cook covered for five or ten 
minutes. Add salt and pepper. 

PUREE OF VEGETABLES 

Cook potatoes, carrots, onions, and turnips 
together in stock to cover, seasoning with salt, 
pepper, spices, and sweet herbs. Press through 
a sieve, thicken with butter and flour cooked 
together. Take from the fire and add the yolks 
of two eggs beaten with a little milk. 

VEGETABLES AU GRATIN 

Cook separately in salted water shredded 
cabbage, green peas, asparagus, etc. Drain, 
season to taste, and arrange in alternate layers 
in a buttered baking-dish, seasoning each layer 
with bits of butter and grated cheese. Cover 
with buttered crumbs and bake for an hour. 



3Forti2 /iBigcellaneous TRecipcs 593 

VEGETABLES A LA JARDINIERE 

Mix half a can of French peas and one cupful 
each of diced cooked carrots and turnips. Re- 
heat in a well-buttered Bechamel Sauce, Season 
with salt and pepper and add a little sugar if 
desired. 

MACEDOINE OF VEGETABLES— I 

Cook separately a carrot and two turnips, 
cut into dice. Drain, mix with one can each of 
peas and string-beans, reheat, mix with Brown 
Sauce, and serve hot. 

MACEDOINE OF VEGETABLES— II 

Cook separately a carrot, a turnip, and half a 
cupful each of peas and string-beans. Add 
two tablespoonfuls of cooked French beans and 
a few cooked cauliflower flowerets. Reheat in 
Bechamel Sauce, seasoning with salt, pepper, and 
grated nutmeg. 

MACEDOINE OF VEGETABLES— III 

U.se six or eight different sorts of vegetables 
and cook separately in salted water. Drain, 
rinse in cold water, and reheat with White or 
Bechamel Sauce, or serve cold with Vinaigrette 
Sauce. Carrots, turnips, string-beans, green 
peas, cauliflower, and asparagus tips may all be 
used. 

38 



594 1bow to Qoo\\ iDegetables 

MACEDOINE OF VEGETABLES— IV 

Mix together one cupful each of cooked cauh- 
flower and diced cooked carrots, and half a can 
of French peas or French beans. Reheat in 
Bechamel or Cream Sauce, seasoning with salt, 
pepper, sugar, grated onion, and a bit of bay- 
leaf. Or, reheat a can of mixed vegetables, with 
a tablespoonful of beef extract, a teaspoonful 
each of salt and sugar, two tablespoonfuls of 
butter, half a cupful of water, and pepper to 
season. 



BACK TALK 

At present, the author is ashamed to nod to 
a head of lettuce or to meet the summer pro- 
cession of Nature's gifts. Others, who can 
plead "not guilty" and who know more ways 
to cook vegetables, will please write 'em down 
on the following blank pages and kindly excuse 

O. G. 



59!? 



596 2^0Ditional tRccipCB 



?ldditional 'Recipes 597 



593 



HOC)itional "Recipes 



HDDitional IRecipes 599 



6oo BDDltional "Rectpes 



^IDDitional IRedpes 60 1 



6o2 HOOitional 'Reclpcg 



i^DDitional IReclpea 603 



6o4 HDDltlonal ^ectpeg 



HOditional IRectpes 605 



6o6 HODittonal iRccipce 



ADDitional IRectped 607 



INDEX 

Artichokes, forty-two ways to cook, 18-30 
a rAllemande, 23 
a la Babette, 20 
k la Barigoule, 23 
a la creme, 23 
a ritalienne, 24 
a la Lyonnaise, I, II, 24 
a la Lyons, 25 
a la Provengale, 25 
a la Tartare, 26 
a la vinaigrette, 26 
Baked, 19 

Boiled, 18; boiled Italian, 18 
Bottoms a I'Orloff, 25; a la Pompadour, 25 
Braised, 19 
Fricassee of, 22 

Fried, I, II, 20; fried Italian, 20 
Mayonnaise of, 26 
Puree of, 27 

Quarters with Dutch Sauce, 27 
Raw, 18 
Saut6, 20 
Stewed, 22 
Stuffed, I, II, 21, 22 

with brown sauce, 29; with butter sauce, 
27 
39 609 



6io IFnoei 

Artichokes (Continued) 

Jerusalem Artichokes, 28-30 
a la creme, 30 
au gratin, 30 
a la Jersey, 30 
a la vinaigrette, 30 
Baked, I, II, 28, 29 
Braised, 29 
Fried, 28 
Mashed, 29 
Puree of, 28 

Asparagus, forty-five ways to cook, 31-44 
a FAllemande, 40 
a I'Anglaise, 40 
a la Babette, 40 
a la Bearnaise, 41 
a la creme, 41 
a I'Espagnole, 41 
a la Franfaise, 42 
a la Fribourg, 42 
a la Mousseline, 42 
a la Pompadour, 43 
a la Seely, 43 
a la Tartare, 44 
a la Tyson, 43 
a la vinaigrette I, II, 44 
Ambush of, 35 
Baked, I-III, 31, 32; with cheese, 32; with 

eggs, 33 
Boiled, 31 
Canned, 33; stewed, 33 



ITnDcr 6ii 

Asparagus {Continued) 
Creamed, I, II, 34 
Croustades of, I, II, 35 
Escalloped, I^ II, 37 
Fricassee of, 38 
Fried, 33 
Loaf of, I, II, 36 
Moulded, 39 
Patties of, 36 
Ragot^t of, 40 
Sauce of tips, 34 
Stewed, 38 

Tips of, a la Philadelphia, 42 
Tips of. Bechamel, 41 
with cream, 37 
with eggs, 39 
with egg sauce, 38 

Back Talk, 595 

Beans, Ninety-five ways to cook, 45-72 
Black Beans, 59 

Boiled, 59 
Dried Beans, 63-72 
^ la Bretonne, 69 
a la Lorraine, 69 
a la Waldorf, 69 

Baked: a la Concord, 65; a la Providence, 
65; a la Rhode Island, 66; a la Wash- 
ington, 67; Southern style, 66; Virginia, 
67 
Boston-baked, plain, 64; with tomato 
sauce, 64 



6i2 ITnDex 

Beans (Continued) 

Buttered, 71 

Creamed, 72 

Croquettes, 70 

Fried, 67 

Patties, 71 

Polenta, I, II, 71 

Puree of, 72 

Souffle, 70 

Stewed, I-IV, 67, 68 

with barley, 70 

with pork, boiled, 63; baked, 63 
Kidney Beans, 60-62 

a la Christiana, 61 

a la Creole, 62 

a la Espagnole, 62 

k la Lyonnaise, 62 

Buttered, 61 

Fricassee of, 60 

Stewed, 60 

with brown sauce, I, II, 61 
Lima Beans, 54-58 

a I'Allemande, 57 

a la Bechamel, 57 

a I'Espagnole, 57 

a la Jersey, 58 

a la Philadelphia, 58 

a la poulette, 58 

au veloute, 58 

Boiled, 54 

Flageolets, 57 

Patties of, 56 



InDex 613 



Beans (Contintied) 

Puree of, 56 

Saute, 55 

Souffle, 56 

Stewed, 55 

with brown sauce, 55 

with onions, 53 

with tomatoes, 56 
Red Beans, 59, 60 

a la Provence, 59 

Frijoles Mexicana, 59 
String Beans, 45-54 

a TAllemande, 49 

a TAmericaine, 49 

k I'Anglaise, 49 

a la Babette, plain, 50; sour, 50 

a la Bretonne, I, II, 50, 51 

a la Cambridge, 51 

a la creme, 51 

k la Dresden, 51 

k la Franfaise, I, II, 52 

a la Jersey, 52 

a la Julienne, 52 

a la Lyonnaise, 53 

k la Lyons, stewed, 53 

k la maitre d' hot el, 53 

a la Manhattan, 53 

a la poulette, 54 

a la Provenfale, 54 

k la Syracuse, 54 

Boiled, I, II, 45 

Buttered, 49 



6i4 UnDcx 

Beans {Continued) 
Canned, 46 
en salade, 48 
Saute, 45 
Steamed, 46 
with bacon, 46 
with brown sauce, 46 
with cream, I, II, 47 
with gravy, 47 
with parsley, 47 
with sour sauce, 48 

Beets, twenty ways to cook, 73-78 
a la Babette, 76 
a la Bechamel, 77 
a la Chartreuse, 77 
a la St. Lawrence, 77 
a la maitre d'hotel, 77 
Boiled, 73 
Buttered, 74 
Creamed, 74 
Greens, 76 

Greens a I'Allemande, 78 
Greens a I'Anglaise, 78 
Pickled, I, II, 75 
Saute, 76 
Stewed, I, II, 73 
with cream, 76 
with pink sauce, 75 
with sour sauce, 74 

Brussels Sprouts, eight ways to cook, 79-81 
a la Chipolata, 81 



•ffnDer 615 

Brussels Sprouts (Continued) 
a la creme, 79 
a la Parmesan, 80 
au gratin, 80 
Boiled, 79 
Saute, I, II, 79, 80 
with cream, 80 

Cabbage, one hundred and five ways to cook, 
82-117 
k I'Allemande, I-III, 107, 108 
a r Alsace, 107 
k la bourgeoise, 108 
a la Flamande, I, II, 109 
a la Franfaise, I, II, 109, no 
k la Frankfort, no 
k ritalienne, no 
a la Mackenzie, no 
k la Navarraise, in 
k la Provence, in 
a la Russe, in 
au gratin, 102 
Baked, I-IV, V, 94, 95 
Boiled, I-V, 82, 83 
Buttered, 106 

Cold Slaw, I-V, 98, 99; a la May Irwin, 99 
Creamed, I, II, 93 
Dutch, 104 

Escalloped, I-III, 93, 94 
Fried, I, II, 83, 84 
Hearts with peas, 107 
Hot Slaw, I-VI, 96, 97 



6i6 IfnDex 

Cabbage (Continued) 
Minced, 107 
Mock cauliflower, 107 
Pudding, I, II, 104 
Ragout of, 106 
Rolls, I-IV, 99-101 
Smothered, 104 
Steamed, 106 
Stewed, I-IV, 84, 85; Swedish, 85; with 

celery, 86 
Stuffed, I-XIV, 86-92; with chestnuts, 92 
Swedish, creamed, 105 
Sweet and sour, 105 
Swiss, 105 

with bacon, I, II, 102 
with oysters, 103 
with sausage, 103 
with sour cream, 103 
Red Cabbage, 11 2-1 17 

a I'Allemande, I-IV, 114, 115 
a la Babette, 115 
a la Flamande, I, II, 115, 116 
a la Heidelberg, 116 
a la HoUandaise, 116 
a la Hongroise, 117 
Pickled, with oysters, 112 
Smothered, I, II, 112 
Stewed, I-IV, 112, 113 

Carrots, fifty-six ways to cook, 1 18-134 
a I'Allemande, 129 
a la Bechamel, 129 



Ifn&ei 617 

Carrots (Continued) 

a la bourgeoise, 129 

a la Cambridge, 129 

a la caramel, 130 

a I'Espagnole, 130 

k la Flamande, I, 130; II, 131 

a ritalienne, 131 

a la Lilloise, 131 

a la Lyonnaise, 132 

a la Lyons, 131 

a la maitre d'hotel, 132 

a la Majestic, 133 

a la Maryland, 132 

a la poulette, 133 

a la Provence, 133 

a la Russe, 133 

Boiled, 118 

Buttered, 128 

Creamed, plain, 125; ^ la Franjaise, 125 

Croquettes, 126 

Fritters, 128 

Glazed, 126 

Hash of, 127 

in turnip cups, 124 

in white sauce, 125 

Mashed, 128 

Pickled, 127 

Puree of carrots, 127 

Saute, plain, I, II, 121; k la Franjaise, 122 

Smothered, 126 

Spring, I, II, 122 

Stewed, I-VIII, 1 18-120; in cream, 121 



6i8 ^n^cx 

Carrots {Continued) 

Sweet and sour, 125 
Timbales, 127 
with asparagus, 124 
with fine herbs, 123 
with lemon sauce, 122 
with peas, I, II, 123 
with turnips, 124 

Cauliflower, forty-nine ways to cook, 135-150 
a la beurre noir, 145 
a la Cambridge, 145 
a I'Espagnole, 146 
a la Hongroise, 147 
a ritalienne, 148 
a la maitre d'hotel, 148 
a la May Irwin, 148 
a la Parmesan, I, II, 148, 149 
a la poulette, 149 
a la Tartare, 150 
au gratin, I-III, 146, 147 
Baked, I-IV, 136, 137 
Boiled, I-V, 135, 136 
Buttered, 137 
Creamed, 138 

Escalloped, I-III, 139, 140 
Fried, plain I, II, 138; a I'ltalienne, 139 
Fritters, 139 
in cheese shell, 140 
in crusts, 141 
Mashed, I, II, 142 
Mock, 141 



fnDex 619 



Cauliflower {Continued) 
Saute, 138 
Stewed, 142 
Timbale of, 141 
with drawn-butter sauce, 141 
with lemon sauce, 141 
with mayonnaise, 141 
with mushrooms, 143 
with Parmesan cheese, 144 
with stuffing, 144 
with tomato sauce, 145 



Celery, thirty- two ways to cook, 1 51-160 
a ritahenne, 159 
a la poulette, 160 
a la Villeroy, 160 
au gratin, 159 
au jus, 159 
Baked, 151 
Boiled, I, II, 151 

Braised, plain, 152; Espagnole, 152 
Creamed, plain, 157; in cheese shell, 157 
Escalloped, 157 
Fricassee of, 158 
Fried, I, II, 152, 153 
Fritters, 153 

in brown sauce, I, II, 156 
in veloute sauce, 156 
in white sauce, 157 
Saute, 153 
Slaw, 158 



620 "ff^^^Jf 

Celery {Continued) 

Stewed, plain, I-V, i54, iSS". with cream, 

155; brown, 155 
with bread sauce, 155 

Chestnuts, nineteen ways to cook, 1 61-166 
Boiled, 161 
Compote of, 165 
Croquettes, I-IV, 164 
Pudding, 165 
Puree of, I-IV. 162, 163 
Roasted, 161 
Stewed, I-III, 163 
with brown sauce, 166 
with prunes, 166 

Corn, eighty-seven ways to cook, 16 7-1 91 
Baked, canned, I, II, 168; fresh, 168 
Boiled, I-IV, 167, 168 
Broiled, 168 

Chowder, plain, 172; Creole, 173 
Creamed, canned, 169; fresh, 169; hulled, 

169 
Croquettes, I-III, 179. i^o 
Custard, 172 
Dainty, 172 
Drops, 172 
Escalloped. plain. I-III, 170; with tomatoes, 

171 
Fried, I, II, 171 

Fritters, I-XIII, 185-188; Southern, 190 
Indian cakes, 171 



f nDex 62 1 

Corn {Continued) 

Kentucky patties, 174 

Omelet, 173 

Oysters, I-VI, 183, 184 

Porridge, 173 

Pudding, plain, I-V, 180, 181; blue-grass, 

182; Southern, 182; Virginia, 183 
Roasted, I-III, 174, 175 
Souffle, I-III, 178, 179 

Stewed, plain, I-IV, 176; ^ la Virginia, 
178; with cream, 177; with tomatoes, 177 
Succotash, plain, I-VII, 188-190 
Timbales, 175 

Cucumbers, fifty-four ways to cook, 192-209 
a la Bechamel, I, II, 207 
a la creme, 207 
a I'Espagnole, 207 
a ritalienne, 208 
a la maltre d'hotel, I, II, 208 
a la poulette, I, II, 208, 209 
Baked, I, II, 192 
Creamed, a I'Anglaise, 206 
Devilled, 196 

Escalloped, I-IV, 193-194 
Fried, I-IV, 192, 193 
Fritters, I, II, 194, 195 
Mashed, 195 
on toast, 196 

Ragout of, with onions, 196 
Stewed, plain, I-VIII, 197-199; a la Be- 
chamel, 199 



6^2 IfnDei 

Cucumbers (Continued) 

Stuffed, plain, I-XVI, 199-205; a la 

Grecque, 206; with tomato sauce, 206 
Timbales, 195 

Eggplant, forty-seven ways to cook, 210-226 
a la Creole, 224 
a la Lyons, 225 
a la Provence, 225 
au gratin, 224 
Baked, plain, I-VII, 211, 212; k la Fran- 

gaise, 213; with cheese, 213 
Boiled, I, II, 210 
Broiled, 210 

Escalloped, I, II, 215, 216 
Farci, 216 
Fried, plain, I-IV, 213, 214; creamed, 215; 

with Parmesan cheese, 214 
Fritters, 215 
Loaf, 217 
Mashed, 217 
Stewed, plain, I, II, 217, 218; with onions, 

218 
Stuffed, plain, I-X, 220-222; a I'ltalienne, 

I, II, 223; with nuts, 224; with tomatoes, 

I, II, 222, 223 
with cheese sauce, 216 

Hominy, fifteen ways to cook, 227-231 
Baked, I, II, 227, 228 
Boiled, I, II, 227 
Croquettes, I-V, 228, 229 



Untfcx 623 

Hominy (Continued) 

Fried, I-III, 229, 230 
Fritters, 230 
Puffs, 230 
Souffle, 231 

Lentils, eighteen ways to cook, 232-237 
a TEgyptienne, I, II, 236 
Baked, plain, 232; with nuts, 232 
Boiled, 232 
Croquettes, 233 
Curried, I, II, 233 
Puree of, I, II, 235 
Rolls, 234 
Savory, 236 
Souffle, 236 
Stewed, 236 
with bacon, 235 
with cream sauce, 233 
with onions, 234 
with rice, 234 

Macaroni, eighty ways to cook, 238-261 
a I'Aniericaine, 251 
a I'Anglaise, 251 
a la Bechamel, I, 252; II, 253 
a la Bologna, I, II, 252 
k la creme, 253 
a la Florence, 253 
a la Galli, 254 
a la Geneva, 254 
a la Genoa, 254 
a la Grecque, 254 



624 tnt>cx 

Macaroni {Continued) 

a I'ltalienne, I-VI, 255, 256 

a la Madrid, 256 

a la Milanaise, I-III, 257, 258 

a la Naples, I, II, 259, 260 

a la Neapolitan, I-IV, 258, 259 

a la Palermo, 260 

a la reine, 260 

a la Roma, 261 

a la Waldorf, 261 

Baked, I-V, 238, 239 

Buttered, I, II, 238 

Creamed, 240 

Croquettes, I-VII, 240-242 

Curried, 240 

Escalloped, I, 242; II, 243 

in cheese shell, 247 

Rarebit, 245 

Stewed, I-III, 243; IV, 244 

Timbale of, I, II, 244; HI, 245 

with asparagus, 246 

with brown butter, 246 

with brown sauce, I, II, 246 

with cheese, 247 

with cheese sauce, 247 

with chestnuts, 247 

with chicken souffle, 248 

with cream, 249 

with gravy, 249 

with ham, I, II, 249 

with mushrooms, 250 

with oysters, 250 



IfnDex 625 

Macaroni {Continued) 

with piquante sauce, 248 
with tomatoes, I, II, 251 
with tomato sauce, 250 

Miscellaneous Recipes, 583-594 
Bananas, 583, 584 

Baked, I, II, 583 

Escalloped, 584 

Fried, I, II, 583, 584 
Corn mush, fried, 585 
Curry of vegetables, I, II, 584, 585 
Gnocchi, I, II, 586; a la Franyaise, 587; au 

gratin, 587 
greens, 585; beet, 585; dandelion, 586 
Indian Pilau, 591 
Jardiniere of vegetables, 593 
Kohl-rabi, 588, 589 

Creamed, 588 

Espagnole, 588 

Stewed, I, II, 588 

Stuffed, 589 
Macedoine, I-IV, 593, 594 
Nut croquettes, 589 
Polenta, I-IV, 589, 590 
Puree of vegetables, 592 
Ragotit of vegetables, 591 
Sauer Kraut, boiled, 591 
Sea Kale, I, II, 587 
Vegetable hash, 592 
Vegetables au gratin, 592 
Vermicelli a la reine, 592 
40 



62 6 irnDei 

Mushrooms, ninety-five ways to cook, 262-291 
a la Bordelaise, I-IV, 286, 287 
a la Creole, 288 
a la Dumas, 288 
a la Franfaise, 288 
a ritalienne, 289 
a la poulette, I, II, 289 
a la Provence, 290 
a la Provenjale, I, II, 290 
a la Sabine, 291 
au gratin, 289 
Baked, plain, I-IV, 263, 264; au gratin, 

267; beefesteak, 266; in cups, 266; in 

ramekins, 266; stuffed,. I-III, 264, 265; 

with cheese, 267; with oysters, 266 
Broiled, I-III, 262 
Broiled beefsteak, 263 
Buttered, 274 
Creamed, plain, 267; in shell, 267; with 

eggs, 267 
Croquettes, 273 
Curried, 268 
Devilled, I, II, 268 
Escalloped, I-V, 269, 270 
Farci, 283 

Fricassee of, I-III, 273 
Fried, I, II, 271; on toast, 271 
in ramekins, 286 
in shells, 280 
Patties, 286 
Pie, 285 
Puree of, I, II, 284 



ITnDer 627 

Mushrooms (Continued) 

Ragout of, I, II, 284, 285 

Saute, plain, 271; a la Bordelaise, 271; 

beefsteak, 272 
Smothered, I, II, 285, 286 
Souffle, 273 
Stewed, plain, I-XII, 274-278; canned, 277; 

in wine, I, II, 278 
Stuffed, plain, I, II, 282; a la Neapolitan, 

283 
Toast, 285 

under glass, I-IV, 281, 282 
with cream, 280 
with eggs, 280 
with fine herbs, 279 
with macaroni, 279 
with oysters, 279 
with tomato sauce, 279 
with white wine and cream, 278 

Noodles, nineteen ways to cook, 292-297 
a la Badoise, I, II, 296 
a la Fran9aise, 297 
a la Frascati, 297 
a la Parmesan, 297 
au gratin, 296 

Baked, plain, 293; cheese, 293 
Boiled, 292 
Buttered, 293 
Escalloped, 293 
German, 294 
Spanish, 295 



628 IFnDei 

Noodles (Continued) 
Swiss, 295 
to make, I, II, 292 
with cottage cheese, 294 
with mushrooms, 294 
with Parmesan cheese, 295 

Okra, twenty ways to cook, 298-303 
a la Creole, 302 
a la Hollandaise, 303 
Boiled, I, II, 298 
Escalloped, plain, 298; with tomatoes, 

298 
Fried, plain, I, II, 299; in batter, 299 
Saute a la Creole, 299 
Stewed, a I'Espagnole, 302; a la Virginia, 

302; with corn, 301; with rice, 301; 

with tomatoes, I, II, 300; with tomato 

sauce, 302 
Succotash, 301 
with corn, 300 
with tomatoes, 300 

Onions, sixty-three ways to cook, 304-323 
a la Bechamel, 311 
a ritalienne, 311 
a la supreme, 311 
Baked, plain, I-IX, 304-306; creamed, 307; 

Spanish, 306 
Boiled, I, II, 304 

Creamed, plain, 309; with rice, 310 
Custard, 319 
Escalloped, I-IV, 310, 311 



IfnOcx 629 

Onions {Continued) 
Farci, 322 
Fried, plain, 308; German, 309; French, 

309; Spanish, 309 
German pie, 319 
Glazed, I-IV, 307, 308 
in brown sauce, 322 
Mashed, plain, 322; a la Bretagne, 312 
Roasted, I, II, 319 
Smothered, Spanish, 322 
Souffle, 321 

Spring, stewed, 321; on toast, 321 
Stewed, I-III, 312 
Stuffed, I— XIII, 313-318; creamed, 318; 

stewed, 318 
with eggs, 320 
with cheese, I, II, 320 

Parsnips, twenty-five ways to cook, 324-330 
Baked, I, II, 324, 325 
Balls, I, II, 325, 326 
Boiled, I, II, 334 
Buttered, 325 
Cakes, I-III, 326, 327 
Creamed, 325 
Escalloped, I, II, 327 
Fried, I-III, 328 
Fritters, 329 
Mashed, 329 
Stewed, I-III, 330 
Timbales, 329 
with bacon, 330 



630 



•ffnocx 



Parsnips (Continued) 

with drawn butter sauce, 329 

Peas, fifty-three ways to cook, 331-349 
a rAllemande, 344 
a I'Anglaise, 344 
a la bourgeoise, 344 
a la Frangaise, I-IV, 345. 346 
a la Waldorf, 347 
Baked, mashed, 332 
Boiled, I, II, 331 
Buttered, 333 
Cakes, 334 

Canned, I, II, 331, 332 
Chowder, 332 
Creamed, 332 
Croquettes, 333 
Curry, with potatoes, 334 
French, 335 

Fritters, 335 

in turnip cups, 338 

Pancakes, 342 

Patties, 342 

Pudding, 343 

Puree of, I-VI, 338-340 

Ragout of, 342 

Steamed, 342 

Stewed, I-IV, 340, 34i 

Souffle, 343 

Timbales, 343 

with egg barley, 338 

with onions, 337 



ITndex 631 

Peas (Continued) 
with rice, 335 
with Spanish sauce, 337 
Dried Peas, 333 
a la Frangaise, 346 
a la Provence, I, II, 346 
Baked, 333 
en croustades, 334 

Peppers, thirty-three ways to cook, 348—359 
a la Creole, 348 
Boiled, 348 
Fried, I, II, 348 
Puree of, 349 
Stewed, 349 
Stuffed, I-XIX, 350-357; a la Creole, 

358; with chicken, 358; with corn, 358; 

fried, 357; Mexican, 359; with oysters, 357 
with eggs, 349 

Pleasing Tables and Vegetables, 1-4 

Potatoes, three hundred and thirty-six ways 
to cook, 360-474 
New Potatoes, 399, 400 • 

a I'Anglaise, 400 

Boiled, 399 

Browned in butter, 400 

Creamed, 400 

Imitation, 400 
Sweet Potatoes, 458-474 

a r Alabama, 471 

a la Carolina, 471 



632 UnDejc 

'PoTATO-ES-{Continued) 
a la Creole, 471 
a la Richmond, 472 
au gratin, 472 

Baked, I, II, 458; mashed, 459'. stufiEed, 459 
Balls, 460 
Boiled, 458 
Broiled, 460 
Browned, 459 
Buttered, 459 
Candied, I, II, 463 
Cones, 462 
Creamed, 462 
Croquettes, I-IV, 460, 461; with almonds, 

461 ; with chestnuts, 461 
Escalloped, I-V, 463, 464; with bacon, 
465; with white, 463; 473-474 

Fried, I-IV, 465, 466; French, 466, 474 

Fritters, 466 

Glazed, 467-473 

in casserole, 462 

Mashed, I, II, 467 

Patties, 468 

Puff, 468; puffs,' 468 

Puree of, 468 

Roasted, I, II, 469 

Saute, 474 

Shells, 471 

Souffle, 469 

Southern, 470 

Steamed, 469 

Stewed, I, II, 470 



irnt)er 633 



OTATOES {Continued) 

Warmed over, I, II, 472, 473 
with apples, 467 
White Potatoes, 360-457 
a rAmericaine, 431 
a TAnna, 431 
a la Bignon, 432 
a la Bordelaise, I, II, 432 
a la bourgeoise, 433 
a la chateau, 433 
a la Chateaubriande, 433 
a la creme, 433 
a la Delmonico, I, II, 434 
a la duchesse, I-V, 434, 435 
a la Franconia, 436 
a la Genevoise, 436 
a la Hanover, 437 
a la Harper, 437 
a la Hollandaise, I, II, 438 
a ritalienne, 438 
a la maitre d'hotel, I, II, 439 
a la Nantaise, 439 
a la Navarraise, 440 
a la Parisienne, I, II, 440 
a la poulette, 440 
a la Provenjale, 441 
a la Rector, 441 
a la Roma, I, II, 441 
a la Rouennaise, 442 
a la royale, 442 
a la Saranac, 442 
a la Vienne, I-III, 442, 443 



634 



tfnDcx 



Potatoes (Continued) 

au gratin, I-III, 436, 437 

Baked, I, II, 365, 366; with cheese, I, II, 
367; dice, 367; with eggs, 368; hashed, 
366; mashed, 366; savory, 368; Swedish, 
368 

Balls, I-V, 363, 364; German, I-III, 364, 
365; saute, 392 . , ^ 

Boiled, plain, I, II, 360; old. 361; quick, 360 

Border, I-III, 361, 362 

Barigoule, 433 

Broiled, 361 

Browned, I-III, 369 

Cake, 374; cakes. I-VI, 375, 376; Ger- 
man, 376 

Casserole, I-IV, 373 

Cones, I, II, 370 

C^'Vf^s^ tn '2 *? 2 

Creamed, I-III, 370, 37i; ^ ^^ Bristol, 371-. 

baked, 369 
Croquettes, I-XI, 376-379; a la Bechamel, 

381; Italian, 380; stuffed, I, II, 380; 

with rice, 381 
Croustade, plain, 372; a la Regent, 372 
Curls, 394 
Curried, 372 
Devilled, 392 

Duchess, I-III, 383; balls, 384 
Dumplings, I-IV, 381, 382 
Escalloped, I-V, 384. 3^5; with cheese, 386 
Favorite, 386 
Flakes, 386 



irn&ex 635 

Potatoes (Continued) 

Fried, I-VI, 389, 390; balls or dice, 392; 
Dutch, 392; French, I, II, 391; German, 
391; puffed, 393; with cream, 393 

Fritters, I-VIII, 387-389; German, 389 

Glazed, 395 

Hashed, brown, 35; creamed, 396 

Julienne, 394 

Kentucky, 396 

Latticed, 393 

Lyonnaise, 396 

Mangle, 398 

Mashed, I, II, 396, 397; a la bourgeoise, 
397; a la TEspagnole, 398; au gratin, 
398; browned, 398; perfect, 397 

Nests, I, II, 398,399 

O'Brien, 400 

Omelet, I, II, 401 

Pancakes, 407 

Patties, 402 

Pudding, 402 

Puff, I-III, 402, 403; Bohemian, 404; puffs, 
I-III, 404; fried, 395 

Puree of, I, II, 401, 402 

Quenelles, I, II, 405 

Ragout, 405 

Ribbons, 394 

Riced, 406 

Roasted, plain, 407; Parisienne, 407 

Rolls, 406 

Roses, I, II, 406 

Saratoga chips, 392 



6^6 IfnDcx 

Potatoes {Continued) 
Scones, 408 
Shells, 408 
Smothered, 408 
Souffle, I-XIV, 410-414 
Sour, 408 
Steamed, 407 
Stewed, I-XIII, 415-419; old, 419; with 

cheese, 419; with onions, 419 
Stuffed, I-X, 420-423; baked, I-VI. 

423-425; cakes, 425; devilled, 425; with 

meat, I, II, 426 
Surprise, I-V, 409, 410 
Timbale, I-IV, 426, 427;. 
Timbales, I-III, 428 
whipped, 429 
with cheese, 430 

with cheese sauce, I-III, 429, 430 
with corn, 430 
with onion, saute, 395 
with parsley, 431 
with sauce piquante, 431 
Left overs, 443-457 
a la bourgeoise, 455 
a la Bretonne, 455 
a la Colbert, 456 
a la creme, 455 
a la Duchesse, 456 
a I'Empress, 456 
a la London, 456 
a la Princess, 457 
a la Provence, 457 



ITnDex 637 

Potatoes (Continued) 

Baked, creamed, I, II, 444; hashed, 444; 

mashed, 444 
Browned, 443 
Cakes, I-III, 445 
Croquettes, 446 
Delmonico cream roll, 445 
Escalloped, I-III, 446; with eggs, 447 
Fried, I-III, 447; in balls, 448; devilled, 448; 

German, 448 
Fritters, 449 
Hashed, 449; brown, I, II, 449, 450; with 

cream sauce, 450 
in chicken gravy, 452 
Lyonnaise, I, II, 451 
Omelet, 451 
PufE, 451; puffs, 452 
Rissoles, 452 
Saute, I, II, 448 

Stewed, I-VI, 453, 454; savory, 454 
Surprise, 455 
with cabbage, 452 
with white sauce, 453 

Rice, ninety ways to cook, 475-501 
a la Creole, 500 
a ritalienne, 500 
a la Milanaise, 500 
a la Russe, 500 
Balls, I, II, 478 
Boiled, I-VI, 475, 476 
Border, I-III, 477-478 



638 IfnDex 

Rice (Continued) 
Broiled, 476 
Buttered, I-III, 477 
Casserole, 480 
Croquettes, I -XVI, 480-485; German, 

486; Southern, 486; with mushrooms, 

I, II, 487; with tomato, 486 
Croustade, 480 
Curried, I-IV, 479 
Cutlets, 487 
Escalloped, I, II, 488 
Fried, I, II, 488 
Mexican, 491 
Milianaise, 491 
Moulded, I, II, 490 
Neapolitan, 491 
Pilaff, 488 

Rissotto, I-IV, 491, 492 
Savory, I-IX, 493-495 
with bacon, 490 
with cheese, I, II, 489; with cream-cheese, 

490 
with tomato sauce, 489 

Salsify, twenty-five ways to cook, 502-508 
a la poulette, I, II, 508 
Baked, I, II, 502 
Boiled, 502 
Cakes, 504 
Creamed, 502 
Croquettes, 503 
Escalloped, I, II, 503; with celery, 503 



•fftiDex 639 

Salsify {Continued) 

Fried, I-VII, 504, 505 
Fritters, I-III, 506 
Saute, 507 
Stewed, I, II, 507 
with brown sauce, 507 

Sauces for vegetables, fifty-one, 5-17 
Allemande, I, II, 5 
Bearnaise, I-III, 5,6 
Bechamel, 7 
Beurre noir, 7 
Brown butter, 7 
Brown, I-III, 7 
Brown Italian, 8 
Butter I, II, 8 
Caper, 8 
Cheese, 8 
Colbert, 8 
Cream, 9 
Curry, 9 
Drawn butter, 9 
Dutch, 9 

Duxelles, I, II, 10 
Egg, 10 
Espagnole, 10 
French dressing, 11 
Hollandaise, 11 
Italian, 11 
Italian, brown, 8 
Madeira, 12 
Maire d 'hotel, 12 



640 UnOex 

Sauces (Continued) 
Mayonnaise, 12 
Mushroom, 12 
Onion, 13 
Parsley, I, II, 13 
Piquante, I, II, 13, 14 
Poulette, 14 
Quick Bearnaise, 6 
Sweet-and-sour, 14 
Spanish, 14 
Tartare, 15 
Tomato, I-VI, 1$, 16; cream, 16 

Spaghetti, thirty-one ways to cook, 509-519 
a I'Americaine, 509 
a la Bechamel, 509 
k la Florence, 509 
k ritalienne, I-IV, 510, 511 
a la Naples, 511 
k la Neapolitan, 511 
a la Palermo, 512 
k la Roma, 512 
a la Tomaso, 512 
Baked, 513 
Creamed, 515 
Croquettes, I, II, 514 
Devilled, 514 

Escalloped with oysters, 515 
Greek, 515 
in cheese shell, 516 
Rarebit, 516 
Rechauffe, 518 



ITn&ei 641 

Spaghetti (Continued) 
Stewed, 518 
Timbale, of, 518 
with bacon, 513 

with cheese, 515; with Swiss cheese, 516 
with tomato sauce, I-IV, 517 

Spinach, twenty-nine ways to cook, 520-528 
a TAllemande, I-III, 526 
a I'Anglaise, 527 
a la Babette, 527 
k la creme, 527 
a I'Espangnole, 527 
a la Frangaise, 527 
a ritalienne, 528 
a la mode, 528 
Balls, 521 

Boiled, I-III, 520; a TAllemande, 521 
Buttered, 521 
Cream of, 522 
Moulded, I-III, 522, 523 
Pur^e of, 523 
Rissoles, 523 
Souffle, I-IV, 524, 525 
Stewed, 523 
Timbale, I, II, 525 

Squash, thirty-two ways to cook, 529-537 
au gratin, I, II, 536 

Baked, I-III, 530; summer, 531; winter, 531 
Boiled, I, II, 529- summer, 529; winter, 530 
Cakes, I, II, 531-532 
Compote, 531 
41 



642 IFnDex 

Squash (Continued) 

Creamed, I, II, 532 

Croquettes, 531 

Escalloped, I, II, 532, 533 

Flaked, 533 

Fried, 533; summer, 533 

Roasted, 534 

Mashed, 534 

Steamed, 536; winter, 536 

StufEed, I-VI, 534-536 

Tomatoes, one hundred ways to cook, 538-570 

a rindienne, 569 

k la Marseilles, 570 

au gratin, 569 

Baked, I-X, 539-541 ; a la Creole, 542; 
creamed, 543; sliced, 542; with corn, 543; 
with eggs, 542 

Breaded, 538 

Broiled, I, II, 538; with sauce, 538 

Buttered, 539 

Croquettes, 543; with rice, 544 

Curried, I-V, 544, 545 5 with okra, 546 

Devilled, I-V, 546, 547 

Escalloped, I-VI, 548, 549; with corn, 550; 
with macaroni, 549; with onions, 550; 
with potatoes, 550; with rice, 551 

Farci, 551 

Fried, I-III, 552, 553; with cream, 553; 
green, 553; with onions, 553; with pep- 
pers, 554 
Fritters, I-III, 551-552 



ITnDex 643 

Tomatoes (Continued) 
Pilau of, 554 
Puree, 554 
Roasted, 554 
Scramble, 567 
Souffle, I, II, 567 
Spanish, 567 
Stewed, I — VII, 555, 556; canned, 557; 

green, I, II, 556, 557; with celery, 557; 

with corn, 558; with cheese, 557 
Stuffed, I— XVIII, 558-564; a la Creole, 

566; a la Sicily, I-III, 564-565; baked, 

566; with corn, 565; with mushrooms, 

565 
Toast, I, II, 568, 569; with mushrooi-"iS, 

569 
with eggs, 568 
with macaroni and cheese, 568 

Turnips, forty-six ways to cook, 571-582 
a TAllemande, 581 
a la poulette, I, II, 581 
au gratin, 581 
Baked, I, II, 571, 572 
Balls, plain, 572; a la poulette, 572; in 

potato border, 573 
Boiled, 571; tops, 571; yellow, 571 
Browned, 572 
Charlotte, 573 
Creamed, 573 
Croquettes, 573 
Escalloped with potato, 574 



644 IfnDex 

Turnips (Continued) 
Fried, I, II, 575 
Glazed, I, II, 575, 576 
in brown sauce, 577 
Mashed, I-III, 576 
Puree of, I-III, 577, 578 
RagoUt of, 577 
Roasted, 576 
Steamed, 581 
Stewed, I-VIII, 5 7 8, 579 
StufEed, I-III, 580 
with carrots, I, II, 574 
with potatoes, 574 
with sweet potatoes, 575 



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